I was going to write out a detailed plan / process anyways so i thought i would try to contribute here. I've developed my plan by pouring through a lot of the posts in pythonic's thread. I'll follow up after this weekend with results. Any comments, feedback, or suggestions are welcome!
9" Lloyds PSTK stacking pan
100% AP Flour 185g
20% oil (half veg, half corn)
46% water @ 80 to 85F
1/2 tsp ADY
1/4 tsp salt
1/2 tsp sugar
1. mix all dry ingredients except yeast
2. add oils mixing halfway with spoon until large clumps form
3. proof yeast in water
4. add water, mix halfway through
5. mix with spoon until it comes together
6. one hand knead for 1.5 to 2 min
7. let dough rise in lighted oven for 5 hours
1. preheat oven to 450F
2. lightly coat bottom of pan with corn oil
3. spread dough evenly, thin press 1.5" up sides
4. cover bottom with 1/2 lb sliced grande 50/50 mozz
5. remove whole peeled tomatoes from 28oz can (whole foods 365 organic). hand crush and drain in strainer.
6. add crushed drained tomatoes back into sauce in can, add tsp of sugar, mix
7. cover pizza with sauce / crushed tomato mixture, about half the 28 oz can
8. add toppings
9. bake for 28 min @ 450F
10. remove from oven and let rest for 5 min in pan. 10 min rest out of pan.
11. cut, serve, take pics, and eat!
i read a lot of different dough formulations but decided to try and keep it simple for the first try. i tried to stick with the most recently recommended methods from the regulars on this board.
went with the whole foods tomatoes bc there was an old thread on the ingredients forum where someone did a pretty extensive side by side taste test and recommended this approach.
not doing sausage this go around because i really wanted to focus getting the dough right - is that a mistake? i could easily pick up the bulk hot italian sausage at marianos.
thanks for reading and thanks in advance for your comments.