Friends over this weekend (someone I grew up with in New York, so you know I was ready for a real taste test)....and they loved it!
They were talking about the pizza into the next day.
21.35 oz flour
13.35 oz water - room temp - bottled
1 1/4 tea salt (regular)
3/4 instant yeast (I brought it down to 3/4 this time which made the dough excellent to work with).
5 mix, 5 rest, 5 min mix
36 hour in fridge (would have taken it out sooner, but friends came next day)
took out dough just 1/2 hour before cooking
550 degrees for an hour - 8 minutes in oven
Redpack sauce (Steve's recipe) ...cook it for 1/2 hour at start of oven heat up...then 1/2 hour in freezer to cool off before making pizzas
cheese...well, just store bought part-skim mozz
2 15 1/2'' pies (I have 15 1/2 inch stone)