Welcome to the forum! I'm glad to hear from someone who also has fond memories of Tommy's!
Are you measuring the flour and water by weight or by volume? At 62% hydration, the dough should not be terribly soft, even after 3 days in the fridge. In fact, I felt it was just a touch too dry, so, as noted in a later post, I raised the hydration to 63% and just that small change helped. I also see in my early notes that the only real rise this dough did was oven spring. I then decided to leave the dough at room temp for just over 5 hours instead of 1.5 before baking and liked that better, too. A bit more rise on the counter and the oven spring made for a lighter yet still slightly chewy crust... less bready.
As for the sauce, I use a shy cup for my pan size, which is 14.5" X 9.5" interior. I use a total of 12 oz of cheese, 4 oz each mozz, prov and fontina. I'm really glad to hear that you also think that the fontina is correct. I also tried white cheddar and white american in the mix, but fontina gives the creaminess and a slight tang that the others lacked.
I also want to note that my pan is dark, not shiny. When I first started this process, before I found this site, I used a larger, shiny aluminum pan and was NOT happy with the results. This site, and especially Pete-zza, has taught me so much... and the first thing I did was ditch the shiny pan! Just changing that one thing improved the pizza 100%!
I am certainly glad to hear that you enjoyed the pizza and are learning to bake from scratch! It is SUCH a great hobby... and addiction!
scott r... thanks for the kind words! I actually started this process with a recipe for "authentic" Victory Pig pizza that I found on the internet. That recipe confirmed what my cousin said: the sauce is just tomatoes, chopped fresh onion and salt. One recipe I found said that the cheese was muenster only and another said "pizza cheddar". Not sure what "pizza cheddar" is, but muenster alone didn't taste right (too bland), plus I don't remember any orange from the rind on Tommy's pizzas. I may try leaving the smoked prov out of the mix in the next iteration or possibly trying a non-smoked version. Thanks for your comments!
november... did you eat the quesadilla flambe? Or was it burned to a crisp and inedible? Never thought about tortilla catching fire! Guess I'll stick to making my quesadillas in the frying pan!