After making the pizza mentioned in Reply #4 and #5 above (which was a "same day dough" crust) and which many of my tasters rave about, I made 2 additional thin crust pizzas within a few days afterwards, both having the dough made in the same manner and refrigerated in ziplock bags. One pizza used the identical formulation as recited above in Reply #4 and was refrigerated (retarded) for 48 hours. The other pizza had the same % ingredients, except the hydration or water was 56%. That dough was refrigerated for 72 hours. In both cases, the dough was allowed to rise a good amount for 2 to 3 hours and punched down a couple of times before refrigerating.
My guests all loved these pizzas and those that were familiar with Chicago thin crust pizzas all said they were better than or as good as many thin crust pizzas that they've had in Chicago. But interestingly, those who had tasted the pizza referred to in my Reply #4 and #5 above all said that while those with the retarded doughs were excellent, the first one that I made and reported on in #4 above was much better. And the reason they gave was that the crust on that pizza was much crunchier and crispier, making for a much tastier pizza. Even tho the pizza with the 48 hr dough was identical, it did not crisp up as well as the same day dough crust, despite my par baking it for a minute or two longer than the original one. And the pizza with the 72 hr dough and the higher 56% hydration, while very good in taste, still did not match the crunch/crisp factor that others found to be so desirable in tasting the pizza. And I even par baked the crust on that one a minute or so more than the others.
The result of these trials leads me to the conclusion that for my thin crust pizzas with semolina as part of the flour blend, same day dough (in my case between 6 and 7 hours) brought about a superior result in terms of getting a much crispier and crunchy pizza that appealed to a lot more pizza tasters than doughs refrigerated (retarded) for 1 to 3 days afterwards. I'm not quite certain of the reason for it and maybe it was a quirk, but I will definitely be inclined to repeat this using same day pizza dough crusts. This was for thin crust and I'm wondering what same day dough will be like for deep dish, which I usually always refrigerate a day or two before using the dough.
Incidentally, some have asked how I get this very soft dough onto a cutter pan or screen. I don't have a very good rolling pin, but I roll it up onto the rolling pin as best I can -- with a lot of overlap unfortunately -- and place it down in my cutter pan. Simetimes there are some holes or breaks, but they're easy to patch with some excess dough. Since the dough is similar to that used for deep dish pizzas, I suppose one could just press it out in the cutter pan, which I've never tried yet. A screen, however, would be a much different matter.