This has inspired me to make pan pizza the last 2 weekends. After reading and trying a few different baking methods, I made THE best pan pizza I've ever made. This is the perfect recipe to use in a 14" deep dish pan. The great part is, this was made the SAME day.
For the most part, I went off Peete-zza's recipe: http://www.pizzamaking.com/forum/index.php?topic=4607.msg38909#msg38909
and stonetree's method: http://www.pizzamaking.com/forum/index.php/topic,4067.msg33990.html#msg33990
AP Flour (100%): 375.47 g | 13.24 oz | 0.83 lbs
Water (95 degrees) (55.555%): 208.59 g | 7.36 oz | 0.46 lbs
ADY (1.18518%): 4.45 g | 0.16 oz | 0.01 lbs | 1.18 tsp | 0.39 tbsp *** I used a hair under one teaspoon of Rapid Rise Yeast***
Salt (0.875%): 3.29 g | 0.12 oz | 0.01 lbs | 0.59 tsp | 0.2 tbsp *** I used a full teaspoon of kosher salt***
Vegetable (Soybean) Oil (4.27199%): 16.04 g | 0.57 oz | 0.04 lbs | 3.53 tsp | 1.18 tbsp
Sugar (1.875%): 7.04 g | 0.25 oz | 0.02 lbs | 1.77 tsp | 0.59 tbsp
Dry Non-Fat Milk (2.35155%): 8.83 g | 0.31 oz | 0.02 lbs | 6.14 tsp | 2.05 tbsp
Total (166.11372%): 623.7 g | 22 oz | 1.38 lbs | TF = N/A
*As with most of my pizza's, I also sprinkled some Lawry's Garlic Powder in - about 1/4 tsp or so*
Preheated oven to lowest setting (170 for me) - once it hits it, turn the oven off. Mixed all ingredients in a stand mixer at Speed 1 for 13 minutes, let it rest on the counter for 20 minutes with the stand mixer bowl placed upside down over it. The counter was neither greased, nor floured. Used a rolling pin to roll it out to 12 - 13" in a mostly-circular shape. Poured 6.8 ounces of vegetable oil in the pan, then placed the dough in the oiled pan and sprayed the outer 1" with PAM. Covered tightly with plastic wrap and let it proof in the oven for 75 minutes. It filled out the pan very nicely.
I let it sit on the counter (wrapped) for about 2 hours, then placed it in the fridge for 6 hours, and removed it about 30 minutes before I was ready to top. *I don't know how any of this affected the outcome, but previously, when I went straight from the oven to the fridge, the dough actually shrunk, and there was a lot of condensation inside the shrink wrap - the outcome wasn't nearly as good as this time*
Baking stone on a middle rack, oven preheated at 475 degrees for an hour. *I previously tried this at 500 for 13 minutes, but the crust was slightly overdone)* Made this sauce (perfect for this recipe): http://www.pizzamaking.com/forum/index.php/topic,4452.msg92245.html#msg92245
and topped the pizza. Baked for 15 minutes, removed the pizza from the pan and placed directly on a cooling rack for 3 or 4 minutes.
The bottom had a perfect lightly fried crisp to it and the crust was light and soft. Seriously, SO SO SO friggen good. Much more flavorful than Pizza Hut, and not as greasy. After most pizzas I make, I always find a couple things to tweak for next time, but there is nothing I would change about this one. If you're in the mood for a pan-style pizza, you absolutely have to make this. Thank you, s0mef00l, for the inspiration!