Wow, you're an ambitious one!
Rule #1. Bake these skins cold, right out of the fridge with no warm up...you want all of the action to happen in the oven
Rule #2. Try the first one at 550, try to get a feel for what the perfect temp will be for the next ones. Have a screen handy if you've got one in case the bottom goes to fast.
Rule #3. I've had great luck baking on the top rack. I've got my rack covered in quarry tile, so the top part of the oven is kinda like an oven inside an oven, if that makes any sense. Feel free to dock if you want to...I don't, but I'm always ready to poke bubbles if I need to. Hope you have great results!!
John, I made these 2 days ago and just winged it, but they were a hit!
1. I let them sit for an hour at room temp while the oven warmed up. I just wasn't sure what to do with that one. Next time I will keep them in the fridge.
2. I baked them at around 475-500 on the middle rack. Wasn't sure if they would crisp up if I cooked them too fast, but now I know to try 550 next time.
3. Do you have the quarry tiles going across the whole rack to block off air, or is there still some side room?
I didn't dock or parbake and didn't have any bubbles to poke.
The crust had those mini pinholes as you describe and the pie was so crispy. Maybe more than any pie I've ever had. I left them in the fridge for 24 hours but am used to 3 day CF for other doughs. I will try that next time but this pizza was excellent.
My formula was
100% 500g water
46% 230g water
4% 20g oil
2% 10g salt
I had a couple tiny spots in the skin when rolling that didn't hydrate. Next time I will do 48 or 50% hydration for ease of rolling and hydrating. I didn't really know how much pizza this was going to turn out so I kept rolling doughs until I ran out of round things to form them in. After the stretch and folds I cut it in half and folded them into quarters and sheeted again. It was slightly difficult to sheet but doable. Next time I will use hotter water and make sure the oven is a little hotter. That plus a slight hydration bump should be perfect.