Here is the recipe I use. I used 340gm of dough and rolled it out to 10.5". After forming the rim, the pizza was closer to 9.5". I actually started out with about 350gm and rolled it out to about 11". I inverted a plate and used a butter knife to cut off the edges so that I would have a perfectly round circle. The crust was a little thicker than 1/8" thick. You can use the calculators on the home page to make enough dough for 2-3 pies.
100% AP flour
25% butter flavor shortening
1% ADY, IDY, or CY. For a yeasty flavor, try 2% CY
1% sugar (optional, added for crust browning)
Method: Measure flour out and mix yeast into the dry flour. Next add your shortening and using a fork or pastry cutter, cut shortening into flour to resemble coarse crumbles. The coarser the crumbles, the flakier the crust will be. Dissolve salt and sugar into the water and sprinkle all the water over the crumbles. By hand, squeeze the water into mixture to make a dough. Do not over mix. Less is more here. Now weigh the dough out and wrap it in plastic wrap and let it sit on the counter for an hour before going into cold ferment. You can use this dough right away as an emergency dough or cold ferment it for 24-48 hours. It would probably last longer I don't know.
Pull the dough out at least 2-3 hours before baking. Preheat oven to it's max temp. an hour before baking.
Treat this dough as if you are working with pie crust dough. Let the dough come to room temps before rolling out. You can even warm it up a bit to making rolling out easier. Roll out between 2 sheets of plastic wrap.
For pie crust or this type of crust I use a pie crust bag to roll it out. It makes it so easy...http://www.amazon.com/Harold-Crust-Maker-10-14-Pies/dp/B0000CFTQT/ref=sr_1_1?ie=UTF8&qid=1369450079&sr=8-1&keywords=pie+crust+bag
Roll it out to desired thickness, a tad thicker than an 1/8". Use an inverted plate and a butter knife to cut off the excess dough. Transfer the dough onto a sheet of parchment paper and dock the dough. Use a fork to dock the dough if you don't have a docker. Now cover the dough and let it rise for about 45m to an hour. Experiment with this rise time. I did a warm rise of about 30m but felt like it could have use a longer rise time.
Forming the Rim - Form the rim right before assembling the pie. Tuck the edge of the dough under itself and then bend up the thickened edge to form the rim. To form the rim, you want to pinch the upright edge while pressing down to form a base. You are forming a triangular pyramid of sorts. Look at the photo below for an example. Next, take your the pad of your index finger and lightly press the the base on the inside of the rim. Rotate and crust as you do this all the way around the rim. This will help the rim stay upright and less likely to bow outwards as it bakes. See pic below for an example of this.
Now sauce the pie, then sausage, and then cheese. Or use whatever toppings you want.
Baking - I would have used a cutter pan if I had one but since I don't, I used parchment paper to facilitate transfer of the pie into the oven. I played around with trying to slide just the empty pie shell on my peel without parchment paper and it didn't budge at all. Keep the pie on the parchment paper and slide it onto your pizza peel. The parchment paper will allow you to not have to use any bench flour giving you a cleaner taste and making transfer a cinch. Slide the pie onto a hot stone. For this particular bake, I turned the broiler on before saucing and topping the pie to increase the stone's temp. I took a temp reading before loading and it read about 550F. My oven maxes out at 525F. Once loaded, I turned off the broiler and continued baking at 525F.
The parchment paper was removed after 5 minutes of baking and the pie baked directly on the stone for the remainder of the bake. I baked 2 pies, one at 14 minutes and the other at 15 minutes until golden brown.
Allow the pie to cool on a cookie rack to keep the crust crispy. Cut into squares and serve.