Dough (after rolling and cutting, this produced about 4 oz. of scrap. I used a 10" x 3" stainless steel springform pan):
4.5 c AP Flour
4 tsp Kosher salt
2 tsp IDY
1 Tbsp Sugar
6 Tbsp Corn Oil
6 Tbsp Olive Oil
4 Tbsp Shortening
1.25c Ice cold water (about 40%)
2 cans Cento Chefs Cut tomatoes (drained of all puree and hand crushed)
1 tsp Salt
1 tsp Sugar
1 Tbsp Sriracha (hot thai chile sauce)
2 # Tillamook Mozzarella cheese, grated
2 oz. Pecorino Romano, microplaned
14 oz. Applegate Farms natural pepperoni
Okay, here goes. The biggest difference in my pie was that I made the crust using the biscuit method, rather than the straight dough method others here are using. This means that I put the dry ingredients (flour, salt, sugar, yeast) in the mixer first, thoroughly mixed them, and then added all of the fat, mixing on the slow speed until I had roughly pea sized bits of butter and fat.
At that point, I added my water, which I had measured and put in the freezer before measuring the rest of the ingredients. Ice cold water is very important in making pie or biscuits because it helps you to retain that flakey texture. I mixed on slow until just combined, scraped the bowl, and repeated. All together, this was about thirty seconds of mixing.
I covered the bowl and stuck it in the fridge overnight. Twelve hours later, I removed it from the fridge and let it sit out for about an hour before scaling, shaping, and rolling the dough. I laid it over the pan, and, without stretching any further, fitted it neatly into the pan.
I allowed it to overlap the top edge of the pan a bit to hold the walls up as I worked, very tightly packing down three layers of cheese, with two layers of pepperoni between them. I rolled out the smaller ball for the top crust and pinched it into the sides. I then docked the top crust, poking a few dozen holes in it with the tip of my knife, so that any steam forming inside the pie would not push up on the top crust and create a bubble. I had this problem on my first pie. It was no big deal to fix, but I thought I'd just avoid it entirely.
I then added my sauce, which I'd made the previous night by hand crushing the tomatoes and stirring in the other ingredients. No cooking involved.
I baked the pie at 400 degrees (confirmed by oven thermometer) for 30 minutes with foil covering the top, then removed the foil and baked an additional 30 minutes. Since the sides don't brown nearly as fast as the top, I removed it from the oven and took off the side of the springform pan. After another 30 minutes of baking, I had a beautifully browned pie with the cheese inside just melted and hot. Obviously, the huge mass of this pie made the long cooking time necessary. I would expect a more reasonable pizza produced by the same method to take half that time.
Here are a few more pics. I've got a picture of about every stage of the process, so feel free to ask.