Yep, I'm familiar with that pizza, affectionately known as "quick stop pizza". A good formula for making it is as follows:
Flour: Superlative or equivalent (12.5% protein content) 100%
Salt: 1.75%
Sugar: 2%
IDY: 0.4% or ADY: 0.5% or CY: 1%
Blended oil (20% olive oil + 80% canola oil) 3%
Water: (65F) 60%
Place water in mixing bowl, add salt, sugar then the flour, add yeast on top of the flour and mix for about 2-minutes at low speed or just until you don't see any dry flour in the bottom of the bowl, then add the oil and mix for 1 more minute at low speed. Finish by mixing for 8-minutes at medium speed, or if you can't mix the dough at medium speed, go for 12-minutes at low speed. Target finished dough temperature is 80F. Immediately take the dough to the bench and scale 13-ounces for a 12" crust (dough weight factor of 0.1150442) or 0.1150442-ounces of dough per square inch of surface area). Form the cut dough into balls, place into plastic dough boxes, wipe each dough ball with salad oil, cross stack in the cooler for 2-hours, then nest/cover and allow to cold ferment for 24 to 72-hours. To use the dough, remove some from the cooler, keeping it covered, and allow to temper AT room temperature for 2.5-hours, then pass through a sheeter.dough roller to open the dough to 66 to 75% of the desired diameter, finish opening the dough up by hand to full diameter, or if you're good at it, you can open the dough up entirely by hand. Place the opened pizza skin onto a well seasoned wire screen, dress the skin as desired, and bake at 450 to 475F until golden brown, remove the pizza from the screen and "deck" it. This is where the pizza is removed from the screen and allowed to finish baking for the last minute right on the oven deck.
This should come pretty close to what you are looking for.
Tom Lehmann/The Dough Doctor
