Made the dough and let it sit in the fridge for 4 days, just got it out and coated it with flour to sit for 1.5 hours. It's very dense and hard, is this normal? When I normally make dough it sits in the fridge for 18-24 hours and it rises. This one so far is behaving like the dough I made a few weeks ago, I had prepare an amount for 5 people. After fermenting it was really hard, and even after letting it adjust to room temperature it was very hard to work with and I could hardly stretch it. Hope this PJ clone attempt won't turn out the same.
Will report back with further comments and pictures.
Edit #1: we'll it turned out to be to best dough I've ever handled, haha. It's in the oven now, very excited
Edit #2: I started cooking it for 8 minutes, but it didn't look like what I expected, so I let it for another 2 minutes. Didn't see much change so I moved it to the top and broiled it for 1 minute. Those 3 minutes made the crust go from soft to just a little bit too hard. I basically did this because I was looking for a similar finish to what Pete was getting, which is see now was a bit unreasonable since there were a number of differences. For one I used AP flour, I went out and bought bread flour today, I'll try the recipe again for this Sunday.
Overall it's nothing close to a pj pizza, which the flour has a lot to do with that. The crust didn't really rise at all while it was cooking, not sure what I can do to help that.
I'll keep working on this as and see how much closer I can get.
I'll post the pictures later, I'm on my iPad right now