I may have been a little impatient with my dough rising time (i only gave it 45 minutes), but I think I got it!
My formulation below made a soft, sticky dough, that did give me a soft inner dough texture..
My kitchenaid mixer had trouble kneading a small batch of dough, so next time I'll make a double batch so it has something to grab onto, but otherwise, I think I've got what I'm looking for.
Here's what I did if you'd like to play along at home (except for my impatience on the rising time):
Ed’s 'Quod Mod: 09-04-2012
Combine yeast, lukewarm water, sugar, salt, and oil.
Mix in All-Purpose Flour; then switch to dough hook and knead for 5 minutes.
Cover bowl with plastic wrap, place in a warm place, and let dough rise for at least 1 hour; preferably 2 hours.
Place a sheet of heavy duty aluminum foil across top oven rack,
place your pizza stone on the bottom rack and preheat oven to 460 degrees F.
(I'd preheat for at least 45 minutes to an hour so the stone can get hot)
Lightly grease your pan with high heat cooking spray.
Press dough out gently until bottom of pan is mostly covered.
Minor gaps near the wall of the pan are OK. Do NOT pull up the sides.
Lay sliced mozzarella around pan, hanging the outer cheese slices half against the inside wall of the pan,
then cover the center bottom with sliced mozzarella until you have a solid layer.
Cover with a generous amount of sweet and zesty pizza sauce.
Top with quarter-size chunks of raw Italian sausage and/or pepperoni slices.
Bake on preheated pizza stone on bottom rack for 35-40 minutes
A Pequod’s/Burt’s Style Dough
12” (TF 0.1425) (approx)
AP Flour (100%): 250.4 g 2.0 cup
Water (68%): 170.2 g 6 oz 0.75 cup
ADY (0.8%): 2.0 g 0.5 tsp
Salt (1.1%): 2.75 g 0.5 tsp
Corn Oil (11%): 27.5 g 1 oz 2 Tbsp
Sugar (1.6%): 3.89 g 1 tsp
Total (182.5%): 457 g 15.83 oz 1 lbs | TF = 0.1425
AP Flour (100%): 340.8 g 2.75 cup
Water (68%): 231.7 g 8.1 oz 1.0 cup
ADY (0.8%): 2.73 g 0.72 tsp
Salt (1.1%): 3.75 g 0.67 tsp
Corn Oil (11%): 37.5 g 1.32 oz 2.8 Tbsp
Sugar (1.6%): 5.45 g 0.5 Tbsp
Total (150.1%): 621.9 g | 21.94 oz | 1.37 lbs | TF = 0.1425
Ed’s Sweet and Zesty Uncooked Pizza Sauce:
1 can (28oz) Crushed Tomatoes (Muir Glen Crushed w/Basil is a preferred brand)
4 tsp granulated sugar
1/2 tsp ground Chile De Arbol (can also use Cayenne pepper)
1/2 tsp dried basil
1 tsp granulated garlic powder (do NOT use garlic salt)
1 tsp dried oregano
1/2 tsp fine sea salt or table salt
1 Tbsp grated Romano cheese
Combine ingredients and adjust with more sugar and/or salt to taste.
For a 12" pizza, I'd use 16-20 oz of sauce, but feel free to use the whole can.