OK, here are the results and some pics. The calculated amount of dough seemed to work out well without any leftover dough (retarded in the fridge for about 20 hrs followed by 4 hrs counter rise. Finished weight was 799g. Dough was pressed up about 1-1/4" on the sides of the pan). This was my first experience with 6 in 1, they do have a nice flavor. For the sauce, I strained out some of the water and puree on 6 in 1's and seasoned with basil, sea salt and black pepper, over sliced mozzarella and sliced provolone cheese. The filling was 2 bunches of washed fresh spinach leaves (probably should have used 3 bunches) wilted in a little olive oil with pressed garlic. Combined reduced spinach with browned sweet Italian sausage. I par baked the pizza with the top crust for about 6 minutes at 500 deg. on top of a stone on the bottom oven shelf. At this point I removed the pizza from the oven and added the cheese and sauce. Baked for about another 15 minutes at 500 deg.
Impressions, over all the pie was definitely eatable, but not first-class. The sauce turned out very well, and I was very pleased with the stuffing flavor. The main downfall of the pie, was the dough, it was still a little on the bready side flavor-wise. And despite using what I felt was a decent amount of corn oil in the pan, the bottom came out well browned, but not really fried. Still, for a first attempt, I'm happy with the results. Any suggestions for tweaking the dough would be welcome. Thanks.