Thanks for the kind words, guys.
To answer the questions, pan size is 14" x 2". The pan is an American Metalcraft hardcoat anodized. The oven is a standard electric oven. I cook the pizza on my stone on the bottom rack of the oven. I heat the oven as hot as mine will go (550*) for an hour but drop the temp to 475* just before the pie goes in. I posted my recipe some time ago and it didn't seem to get any interest...maybe I should've posted pics with it then. It's here
http://www.pizzamaking.com/forum/index.php/topic,3115.0.html and the only changes from that post are that I am using corn oil now instead of vegetable oil and I'm using regular olive oil instead of extra virgin. I also pat the dough out in the pan without any kneading after the thaw from the fridge. I received a "Lou to Go" catalog from Malnati's the other day and noticed how thin the side walls of the crust were so when I patted out the crust I pinched up less than normal for the walls. It worked.
The sauce is 6 in 1 Ground with some Red Gold whole tomatoes that I crushed by hand and drained myself for a little extra chunkiness. I leave those hand crushed pieced pretty large, about half dollar size. I use one 28 oz. can of 6 in 1's without draining and crush one 28 oz. whole tomato can dumping all the juice and draining them the best I can. I combine those two together and pour them into some sauteed garlic. I make a paste with two cloves of garlic using the side of a kitchen knife and about 1/2 t. kosher salt as an abrasive. I sautee that in some extra virgin OO, about 1/2 T. In goes the tomatoes, about 1/2 t. basil, 1/4 t pepper. Sometimes I'll add more salt but the salt that I use to smash and smear the garlic is usually enough. That's enough sauce for two 14" pizzas. I've found less is more when it comes to sauce, I don't want soup!
Loo
OK, everything from here down is the edit to the original post.
Here's the baker's formula for the dough and yes it does differ slightly from the referenced recipe above:
100% All Purp Flour
45% Water
15% Corn Oil
8% Olive Oil
.75% ADY
My 14" dough ball weighs 746g (442g flour) with a thickness factor of .126
I use King Arthur AP flour
I grease the pan (bottom only...not the sides, it seems to cause the dough to slide) with Crisco shortening.
A 14" gets exactly 1 lb. sliced mozz
I use Johnsonville Sweet Italian sausage.
I combine the yeast with 110* water in the mixer but for some reason I feel I need to cheat and give the yeast a tiny pinch of sugar to get it jump started. I know I probably don't need it. After the yeast is fully dissolved I start adding the flour to my Kitchen Aid mixer until it starts getting pretty stiff then I start adding the oil and the rest of the flour. Once it's all combined I turn the mixer up to a mid speed (4-5) and let it knead for 45-60 seconds. I pull the dough out of the mixer bowl to add some oil to wipe around in the bowl for the rise. Back in goes the dough, swirl it around to coat with the little bit of oil and cover with a tea towel. In the oven it goes with the light on and a pan of hot water on the rack underneath it. I punch it down after two hours and let it come back up again for another hour or two (until doubled again). Then it goes into a ziplock bag in to the fridge overnight. Pull it out about an hour and a half before I want to make the pie. I slide it out of the bag and straight to the greased pan patting it out on the bottom as evenly as possible and then go around pinching it up the sides. That's it. Cheese it. Sauce it. Top it. Good luck guys.
Loo
