Your tip on the whole cold thing just rocks! This dough was superior to the last version in every way and I will be trying your method on the next NY attempt too. Thanks again! In fact, this last version with the butter is good enough on it's own that I plan to try it with garlic or compound butter / no or little toppings sorta like crazy bread or focaccia. I found the butter flavor a bit over the top for my taste on pizza, plus a bit salty, so I will try unsalted on the crazy bread.
The pan I use is 10 x 14 inch steel with some thin black paint like coating, some of which came off the first time I used it (my fault). Now that it has some seasoning that has stopped. They are 6.95 at the local rest supply (they have other sizes also) and came with instructions from Hillside Metal Wear Co, but I could not find these pans on their website, only round ones, so no real clue who makes them. If you can't locate or need one, send me a PM and it would be my pleasure to arrange to get one or more to you. I do a lot of Fedex ground shipping, have a discounted account, and would guess shipping to be in the under $10 range within the US if you are interested.
Gibby, sounds like your pizzas are a hit. I have never used Crisco for anything but that may be the unflavored pan lube to try next. I am hoping you will post your recipes someday so I can give it a whirl! I am still trying to find peperoni like my Mom used back in the day. As I recall, it was darker, a bit more shriveled, and harder to cut than the Margherita brand, which is all I have been able to find locally (not counting Eckrich or Armor grocery types). That stuff really had some zing to it. There is a tiny Italian market near the folk's house that I will try next. If all else fails it's off to the Eastern Market in Detroit. I have not been down there in decades but is all I can think of.
Next experiments will be lowering hydration a bit at a time to see where that takes it. This dough does have some Buddy's qualities so I am hoping I am on the right track. I also noticed the crispness on the bottom lessens some even as the pizza cools on a rack and I cannot imagine any commercial operation working with a dough this wet or difficult. I think I have to go pick up a Buddy's or Loui's soon as well since I have eaten so many of my own tests I am starting to lose touch with what I was after when I started! Then again this last pie was so good that if I never clone the original I won't lose any sleep over it, but may gain some waist size instead. Oh well, a small price to pay...