My first attempt at making a Malnati style pizza mentioned above turned out absolutely great. In that first attempt, this was my crust recipe
9 oz King Arthur AP Flour
4 oz warm water (about 90 degrees from tap)
1/2 tsp (approx.) Active Dry Yeast (put into the water for 2-4 min.)
1/4 tsp Sea Salt
2 Tablespoons + 1-3/4 tsp Corn Oil
1-3/4 tsp Light Classico Olive Oil
Mixed by hand and kneaded for 60 to 90 seconds and put right away with a little oil coating into the refrigerator as DKM suggested for 24 hours and -- after cooking the next day using crisco on the bottom of the pan -- the result was far, far better than expected. (See pictures above)
A week ago I made a second attempt and as many of us do, we try to see how things would be if we tweaked things a bit. My tweak to the above recipe included another ounce of water (i.e., 5) with the yeast and a half tsp of sugar placed in it, and instead of putting into the refrigerator right away, I oiled the dough ball with a little olive oil, covered in bowl and put in a slightly warmed oven (approx. 110 degrees) for an hour and out onto the counter for another hour. Then I pounded it down once, reformed the ball slightly, and let it rise on the counter for another 1-1/2 hour and afterwards put it in the refrigerator. The dough rose considerably larger than my first attempt (which hardly rose at all) and the dough was much moister than the first attempt, which was much dryer (in dough ball form, not as cooked).
24 hours later I made my second pizza using Polly-O mozz and a little provolone, a sausage patty, and the same sauce as above, added spices and grated cheese, along with a little bit of left over sausage on top on half the pizza, used olive oil on the bottom of the pan instead of crisco, and the results are as the following pictures show (if I can do it right again). The texture of the dough was very different than my first attempt. It was much lighter, fluffier (sp?) and slightly more like bread dough-like (just slightly), but not as crispy and crunchy as the first crust attempt.
Here is the dough ball that rose in the bowl considerably more than the first pizza crust attempt.