Here's the recipe I used for 2 14" pizza's
Gold Medal Better for Bread Flour
Water (61%) 270.6g
IDY (1%) 4.44g
Salt (1.75%) 7.76g
Oil (2.5%) 11.09g
Sugar (1%) 4.44g
Dough ball weight: 736g
All ingredients in the bowl of a stand mixer. Mixed with paddle before water was added. Switched to dough hook, added water and mixed for 6.5 minutes. Removed dough ball from bowl and placed in a covered container. let rise at room temp for 2 hrs then into the fridge for 24 hrs.
Removed from fridge at 830, divided into two balls, hand kneaded for 5 min and placed in separate containers until ready for use at 11.
Dough was a bit difficult to stretch. Let rest for 5 min, then continued to stretch. Only able to get it to 11 inches.
Broiler turned on to 500
Transferred dough to a cast iron skillet. Topped with sauce, whole milk mozz, fresh dried basil. Baked for approx 2 min under broiler,removed and placed on stop top, high heat to cook under crust. Entire cool took approx 5 min.
The under crust was not crispy as I wanted.
Overall it was a good pie.
Back to the drawing board.
Didn't get a chance to snap a pix of the undercrust.