Looking good there Adam - reminiscent of Adrienne's dare I say?
Well, looks can be deceiving. The short of it is that the TOP is reminiscent of Adrienne's. The bottom was somewhere between a mild disaster and just-OK.
The long answer is ... I used ~810 grams of dough for this (three 270g dough balls from the previous night's service). Not sure what size the pan was, sorry. (Standard baking pan.) WAY too much dough. The previous week I used 2 dough balls. They didn't quite fill out the pan -- but in retrospect I think that was due to other reasons than dough amount. I think 2 dough balls, ~540grams, is about right for this size pan.
The OTHER ISSUE is ... When I cooked the 540g pizza 3 Sundays ago, I did it in the kitchen's oven -- just a regular commercial kitchen oven. So ~550°F. I used a BUTTLOAD of olive oil in the pan and let the dough proof in the olive oil for a good 3 hours. As Hotsawce reminded me on a PG's shift, Kenji Lopez-Alt wrote something on Slice about oil absorbancy in the dough being the factor of burnishment/chewy-crispness in teh crust. With 3+ hours rising in the oil, the dough soaked up plenty and gave it a WONDERFUL chewy-crispness. In the end it was oily but not excessively so. That was the GOOD pizza.
The not-so-good one for 2 Sundays ago had A) too much dough and B) didn't sit in the oil long enough. I think it left too much oil in the pan and as a result was really greasy. A lot of people liked it when they had it, but almost everyone remarked on the grease. It was so much oil that I wouldn't serve it like that in a professional setting. You'd get too many people complaining about it and your napkin costs would be through the roof.
NOTE: I am largely talking out my ass here about pan-style pizza. I know there are members here with way more experience in this style. This is just my quick observation on the few pan pizzas I've made during prep shifts.