Tonight will be a Papa Dels pizza night using Steve's recipe. I didn't hear back from him on the weight of the flour so I am making a guess at it.
Here is the way I am going to try it based on Steve's recipe.http://www.pizzamaking.com/papadels.php
Modified Steve's Papa Dels recipe
17 oz KA bread flour
1 Cup water 120F
1/3 cup powdered milk
1 Tbsp. Butter
1 Tbsp. Sugar
1 tsp. Salt
1 Package SAF Instant Dry Yeast
In a heavy-duty mixer (e.g., KitchenAid), add 1/2 flour, yeast sugar butter powdered milk. Run mixer on stir speed for 2 minutes using paddle attachment then add the very warm water slowly with the mixer still on stir speed. after adding the water let it run for 5 more minutes. Change to dough hook. Add the rest of the flour and after the ball forms switch to speed two for 5 minutes. Cover and allow dough to rise for 2 hours. Punch down the dough, knead briefly, and allow to rise and additional 2 hours until approximately doubled in bulk.
Grease a 10" deep-dish pizza pan. Roll the crust to fit the pan. The edges should come to the top of the pan. Take the sliced cheese and layer it on the bottom. Take some of the sauce and spread it on the cheese. Take more of the cheese and spread a layer. Continue, but try to end up with mostly sauce on top. (The cheese will overcook if it's exposed on top.)
Bake 45 minutes at 425 degrees F. Serves 4 *hungry* people