I'm just using the standard Good Eats Version, which isn't too different from most of these here. I don't have a scale yet, so I can't do weight based, and I had a very detailed video on this one, so I stayed with it. When I go to the store again, I'm going to branch out.
2 cup KA fl, Scoop & sweep
2 TBL Sugar
2 Tsp Salt
1 TBL Olive Oil
3/4 Cup Water, Warm (I did 105F)
(I used poland spring here, just in case. I have super-chlorinated city water)
1 Tsp Active Dry yeast. (I just couldn't find instant at the two grocery stores I went to)
I went ahead and bloomed the yeast, just in case, using part of the 3/4 cup, as well as an additional pinch of sugar.
I added the ingredients: 1 c flour, sugar, salt, olive oil, yeast, 2nd cup. Mixed until a consistent scrappy dough formed. Dough hook on low for 15 minutes, low. wait 5, then about 5 more. I realized after the fact that I should have switched to medium speeds at some point, but I did it by texture/baker's window test.
Rolled the ball, tightening the membranes. More olive oil and a 24 hour fridge proof.
This most recent time, I had my wife take it out of the fridge and let it rise for about 1.5 hours before I made the pie. I liked this result, it was dense, chewy and the crust on top was perfect. (no picture, sorry) A little too done on the bottom, but as I said above, I've had plenty of reheated slices that had about the same taste/consistency on the bottom.
I'm interested in trying different ones, I just had the right ingredients for this, and I have to score some instant yeast first.
Sauce: Redpack blended a bit chunky with 3 cloves of garlic, fresh thyme and some dried oregano. (I like a garlicky sauce.) This time, I simmered for 30 minutes and allowed to cool. The second two times, I used the leftovers cold from the fridge to a better result. (I also used more sauce)
For cheese, I've tried differen things, but last night's blend of Sorrento Whole (low moisture) Mozz with a bit of shredded store-brand prov and some fresh shredded parm was the best cheese yet.
Extrapolating from my experiences, it will work best for me in a 500F oven for 4-5 min with a 60-90 second finish under my (gas) broiler.