Full disclosure: I've never had Burt's or Pequod's. Quite remarkable considering all the pizza I've eaten growing up in the Chicago area.
I really thought that I had some better pics but next time I'll take better shots of the caramelized cheese crust from the back. I thought I did but guess not.
Here's the formulation based on some qualities and prep techniques of the Pizza Hut Pan recipe:
KA AP Flour 100%
Water (hot) 28
2% Milk (cold) 28
Corn Oil 5.5
TF= .1295 12" dough ball = 415g
All ingredients into bowl and mixed and kneaded with C dough hook in KA Mixer for 5 minutes. Formed into ball and allowed to double in an oiled bowl for about two hours. Patted out to just under the 12" size that I wanted on counter top w/out bench flour. Oiled 12" pan with approximately 2 T of classic olive oil and laid dough into pan to rise to fill pan. Let rise in oven with light on and hot water for humidity for about 2 hours. Covered with plastic wrap and put in fridge for 18 hours. Dough actually contracted a bit in fridge. Removed from fridge three hours before cooking. Laid 3/4 lb. of low-moisture part-skim mozz on top of dough trying not to press down. Each slice of cheese around the outside is laid just against the pan walls to caramelize. Topped with sauce (1 35 oz. can of Cento Italian Peeled tomatoes de-seeded, cores removed, hand crushed, then returned to remaining puree. Salt, pepper, touch of sugar, dried basil, EVOO to season.) and some large disks of sausage on one half and pepperoni on the other. Cooked at 475* for 22 minutes, middle rack, on a preheated dark perforated disk because I was using my lighter colored pan to not burn the cheese too badly.
Again, sorry I didn't get a better look at the caramelized crust. I will say this...it came out really good!!! The only thing I'll try next time is to up the TF to .14. and get the sauce a bit farther out on the cheese to allow it to blend with the cheese and get some of the sugars from the tomatoes to caramelize a bit as well.
I don't know how it rates against Burt's/Pequod's, but it was pretty good and I'm usually really hard on myself especially with first attempts.