and I'm just getting around to submitting a few of my own pies
Some quick background: I'm using volume at the moment (Unfortunately a scale just isn't in my price range in the foreseeable future.) and following a basic recipe that's usually something like:
KA Bread Flour 2 1/2C
1C warm water
1/4-1/2 packet IDY
1-1 1/2 tsp. Sugar
1-1 1/2 tsp. Salt
Drizzle of oil
After mixing and a quick knead this goes in the fridge at least overnight. I like to work the the cold dough as I've never had much luck getting it into the oven if it's been sitting out too long. It starts out on a screen and finishes directly on the stone on the center rack of a 500-550 degree oven.
Anyways, onto the pics
We've got ourselves a 16" taco pizza.