Loo,

Thanks for the great recipe. I've done it twice now with awesome results. I tweeked it a little as I have no mixer (just a food processor). I copied & pasted your recipe then changed to my way of doing things. Here is my version:

I have a couple issues which I'll address after the recipe.

Flour (100%): 204.22 g | 7.2 oz | 0.45 lbs

Water (42%): 85.77 g | 3.03 oz | 0.19 lbs

ADY (1.75%): 3.57 g | 0.13 oz | 0.01 lbs | 0.95 tsp | 0.32 tbsp

Salt (1.75%):3.57 g | 0.13 oz | 0.01 lbs | 0.64 tsp | 0.21 tbsp

Sugar (1%): 2.04 g | 0.07 oz | 0 lbs | 0.51 tsp | 0.17 tbsp

Oil: (20%): 40.84 g | 1.44 oz | 0.09 lbs | 9.08 tsp | 3.03 tbsp

Total: 340.03 g | 11.99 oz | 0.75 lbs | TF = 0.10605

12” diameter .105 thickness factor

Begin by dissolving salt & sugar in 110-115* water. Add ADY and stir it in then let bloom for five minutes. Add half of the flour and begin to mix in food processor Once it comes together add the oil and half of the remaining flour (3/4 of all flour now in mixer). Once that comes together, knead until comes into a ball. Add remaining flour and mix until combined. If it seems a little scrappy, add water one teaspoon at a time until it comes together. This will be a pretty stiff dough.

Place in bowl and cover with a tea towel then let rise in warm oven (light on is good enough for me) for two hours with a pan of hot water on the rack beneath to provide some humidity. Punch down and let rise again for another two hours. Remove from oven.

Preheat oven to 475*

Portion dough for same day use but try not to over handle. Pat out to size then place on a pizza stone Pinch up the edge to create a rim. Top skin with 6 3/4 oz. sauce, preferred toppings and 10 oz. shredded low moisture part skim mozz.

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What i do after the 2nd rise is place in covered oiled bowl overnight in fridge. Remove from fridge for ~ 2 hrs. form shell on a floured counter w/o kneeding.

the dough is very fragile at this time.

I'm not kneeding, would it help to kneed a couple minutes prior to forming into a shell?

It's very tasty & flaky, almost like pastry, but not very elastic. If i were to pick it up & try to stretch it, my hand would go right through it.

Thanks for any help.