After sifting through tons and tons of information that I found on here, I decided to try my hand at formulating my own recipe again. I recently found a small italian grocery store here in St. Louis that stocks just about everything I could want for making pizza. I was finally able to find someone that sold 7/11 tomatoes and Saputo unshredded whole milk mozzarella. (It is INSANE how hard those two things are to find here.) Needless to say, I was feeling inspired so I humbly submit the results of my most recent pizza experimentation.
First, my dough recipe.
100% King Arthur Bred Flour 600g
60% Ice cold filtered water 360g
4% Canola Oil 24g
2% Honey 12g
2% Morton's Kosher Salt 12g
I mixed my ingredients together by hand, kneading for about 10 minutes until the dough came together in a nice, smooth ball. I then covered it and did a series of stretch and folds as outlined in the below link, placed it into a covered pyrex bowl in the fridge for 48 hours.http://www.pizzamaking.com/forum/index.php/topic,27648.0/topicseen.html
I then brought it out 2 hours prior to cook time and fired up my oven to 500 degrees, pizza stone on the bottom rack and a rack at the very top to act as a broiler. The skin opened up incredibly easily, maintained excellent strength and window paned beautifully. I sauced it with user November's recipe as outlined in reply 8 in the link below. Pay special attention to his MAE spice prep process. I made this using my 7/11 tomatoes. It was topped with 90/10 blend of whole milk/part skim mozz and dusted the pepperoni (boars head) with a little more mozz and parmesan.http://www.pizzamaking.com/forum/index.php/topic,3735.0.html
I then baked it at 500 until I had a nice firmness to the bottom, with the cheese just starting to brown. I then moved it to the top rack to finish it off. 3 minutes of agonizing resting period before cutting into it. Absolutely delicious. My best so far to date. I will say that the crust was slightly chewier and softer than I had intended. My next time around I will cut the oil content in half and drop it to 2%. I also think I slightly over-cheesed the pie on the whole and will reduce my cheese amount next time.
Also, ignore the creepy guy in the oven reflection. He's weird.