Whelp, learned a lot today. I loosely followed the recipe at Serious Eats: http://seriouseats.com/recipes/2012/07/basic-square-pan-pizza-dough-recipe-sicilian-recipe.html
I added a little more water because after hand mixing my first batch I thought the result was too dry and even didn't incorporate all the flour. I also did a four minute par-bake because I was nervous that the toppings would brown before the crust had properly browned. My fear was founded as I ended up with the center undercooked and parts tasting doughy. I cooked for approximately 18 minutes at 500.
Overall it was alright, but it wasn't airy enough and far too dense. I found it too oily as well. I need to let the dough ferment longer (only did about 7 hours and 2 more in the pan at room temperature), be more gentle when spreading the dough and the most easy thing, cook it another few minutes! I think I should try another recipe too. I'm not all that discouraged considering this morning I didn't know what IDY was.. Also, don't use Norma's pictures as a benchmark early on.
Please excuse my cell phone pictures.