This pizza came out much better than I expected, considering some of the problems I've been having. I figured it was going to be hard as a rock, but it ended up slightly softer than a rock.
I used straight 7/11 for sauce (because I didn't feel like thinking about how I should make a sauce specifically for this pizza).
This pizza seemed to hint that there should be some noticeable sweetness in the sauce, along with maybe a hint of crushed red pepper. I'm not sure what else I could do to a sauce, but I think something more dense and less chunky than 7/11 might be appropriate.
I baked on stone at 500 (calibrated +30) for a little over 8 minutes. Probably should have given it 9 minutes.
Definitely very Shakey's-like, which is what I expected.
I think I'll make another batch of this dough today, using the same percentages for everything except yeast. I'll probably increase the IDY by about 50% (only because yeast doesn't seem to do its job very well in my home).
Oh yeah, I topped the pizza with pepperoni, sausage, and green bell pepper to honor John, who always seems to use that topping combination. (I bought the pepper just for this pizza. This is probably the first time I've ever topped a pizza with bell pepper.)
Pic 1: The skin after 2 days of refrigeration in Press'n Seal wrap.
Pic 2: Pizza just out of the oven.
Pic 3: Trying to show lamination from slightly above the pizza.
Pic 4: Trying to show lamination from slightly above the pizza.
Pic 5: Upskirt.
Pic 6: Lamination.
Pic 7: Lamination.