I have been making the PH pan pizza recipe from this site for months and months. While the flavor and texture of the dough from this recipe is really exceptional, the crust ended up being just a little too thick for my family's taste. It just seemed to overpower the toppings. Tonight, I made the PH Pan Pizza recipe as listed on the site. After the kneading stage, my dough ball weighed in at 36.4 ounces. I split the dough ball in half and rolled one 18.2 ounce ball into a 14" circle. I placed it in a 14" deep dish pan that had 4 ounces of oil in the bottom. I let the crust rise at room temperature until the dough met the sides of the pan. I then placed the pan into the refrigerator (to retard rising) while I preheated the pizza stone to 450 degrees (about 40 minutes). I then removed the dough from the refrigerator and topped with sauce, cheese, pepperoni and Penzey's pizza spice. I baked the pie on a stone on the lowest oven rack for 14 minutes. Both of my teen-aged sons loved the results so I consider the pie to be a success!
For those of you who cringe at the 4oz of oil, I was pleased to find out that after baking, a good 1.5 ounces was left in the pizza pan (and I'm betting another one-half ounce was left on the cutting board where I moved the pizza to slice). In past experiments, I've tried to reduce the amount of oil added to the pan by as much as half but I had unfortunate results. This style crust needs enough oil to flow underneath to achieve the proper browning. In my experience, skimping did not work. Happy New Year to All!!!