Toaster Oven R&D continues. Play along at home!
Here's my latest untested 'Quod mod:http://www.realdeepdish.com/TheQuod-2013-0827.pdf
I lowered the hydration and added black pepper to the ingredients.
I will be letting my dough rise for an hour in a covered bowl under a warm track-light,
then move it to a lightly oiled 10" deep dish pan, which I will cover with a universal lid (the kind with the glass in the middle), and keep it under the light for 1 more hour.
Then it's pizza time!
I'll post photos if the test pizza survives.
Check out my high tech toaster oven configuration!
Rack moved to lowest setting, aluminum baking pan inverted (makeshift deck/heat shield), heavy duty aluminum foil arch (heat shield)***Update:
Pizza photos have been added.
Pequod style pizza gives off a bit of smoke in a toaster oven. Make sure you're well ventilated and/or use a regular oven. The 'delicate cheese procedure' works fine. I just pulled my pizza after 32 minutes because of the accumulating smoke. I'd probably have baked it another 5-10 minutes to get a better caramelization on the outer crust.