I haven't made this in some time and revisted it this weekend. It's a modification of this recipe http://www.pizzamaking.com/forum/index.php/topic,2620.0.html
I've tinkered with this by dropping the hydration to as low as 45% (like my Malnati's) but I've found a nice hydration level at 49%, probably because there are more dry ingredients to absorb the additional water (cream of tartar, sugar). That one percent difference from Foodblogger's original recipe doesn't sound like much but it just makes it easier for the dough to keep form once in the pan, rather than drooping on the sides. I've also eliminated salt from the recipe as the ingredient listing at the Gino's mail order website indicates there is none.
I made two pies, a 14" and the 12" pictured. The 12" is half pepperoni, half chunk sweet italian sausage and fresh, thinly sliced garlic. It's been topped with (a little too much) grated parm.
Back to the setup. I've always had fits with the dough sliding around using oil in the pan, that's one of the reason I use Crisco for my Malnati's recipe. I had just a little Crisco left in my small tub and decided to whisk it with EV olive oil. I greased up the bottom of the pans with that mixture. It made a nice paste and gave me just what I was looking for, olive oil taste without the slipping and sliding from just using the oil.
The first pie to go in was the 14" that was quartered up with different ingredients to satify different members of the family. That was done in my 14 x 2 black, hardcoat pan. Cooked at 475* for 20 mins. on the middle rack of my oven and came out beautifully.
The second one was the 12" cooked in the shiny aluminum pan. I've never used this pan without placing it on the stone...until this time. It received an additional 5 mins. in the oven (25 total) and the results were not good. The only reason that I have just one pic is because seconds after the picture was taken, the pie was virtually mutilated removing it from the pan. WOW! The bottom was just....bready. Not doughy, bready, like soft white bread. BAD! I've never experienced what some of you already have. I never really bought into exactly how bad it was but the reflective power of this pan, in a side by side with the pie I had just made that turned out perfect, was a pie killer. I guess because it had always been in contact with the stone it wasn't as much of an issue. Now without it...HMMM? Well, I can't have that again so this pan is gone and a stop at my restaurant supply store is now in order for a 12" hardcoat anodized pan. A lot more credit goes to the pan than I ever thought. The pan ruined a good pie. I reheated leftovers stovetop on a skillet and it tasted just fine once I crisped up the bottom.
Also, big thanks to whomever suggested (I think it was Randy but I can't find it) using the Wal-Mart house label crushed tomatoes. I needed them for the 12" pie as an emergency (I had them on hand just for this purpose) after needing more Centos for my 14" than anticipated. They are surprisingly good and I'm sure I'll use them again.
Here's the entire recipe that I followed:
100% AP Flour
16 corn oil
1 cream of tartar
.75 yellow food coloring
Thickness factor of .13
1) Dissolve yellow food coloring in water.
2) Add half of the flour and the yeast.
3) Stir until mixed.
4) Cover bowl with plastic wrap. Let sit for 20 minutes.
5) Add the rest of the ingredients and stir until combined.
6) Shape into a ball
7) Place dough ball in a gallon ziplock bag and let proof in the fridge for 48 hours.
Again, big props to Foodblogger on this recipe. I've adjusted it just a touch.