The pizza turned out very good.
I used the above 1-pound flour recipe, with IDY instead of ADY, and 1 stick of butter. I think I used a little bit too much water though, as the dough was a bit more fluffy than I wanted.
Put all the dry ingredients into a mixer. Add the butter (room temp butter), then add the oil and the hot (115 degree) IDY/water/pinch of sugar solution to the mix last, so that it helps melt the butter in the mixer. I used King Arthur All Purpose flour, instead of "pie flour." I let the dough rise for 3 hours in a sealed container, and then punched it down. I repeated that 2 more times. Then I rolled out the dough, docked it, put it into pans, covered it with plastic wrap and stored it in my refrigerator for a day. You should be able to get 3 pizzas, 9x13.
You should use smoked provolone cheese. It's pretty strong, but melts well and gives a great flavor. I think I'm going to try a 50-50 blend of smoked provolone and mozzarella next time (as smoked provolone is kinda expensive/hard to find and a pain to shred myself). A local specialty shop sells smoked provolone for about $12/pound. 1/2 a pound should be enough to mix into a blend for the 3 pies.
I found it's best to use a small rectangular pan, dark, nonstick. Like a brownie pan...9x13. I preheated to oven to ~475 degrees with a stone for 30 minutes. Cook the pizza in the pan until the top starts to brown, then take it out of the pan and put it directly on the stone for about 2 minutes to crisp the bottom.
It makes for a damn tasty pie.
I had a couple mishaps while making it this time around (for example, I used too big a pan the first time and could not transfer it to the stone without a topping slide/avalanche). I'll try again next weekend and post some pictures.
Thanks again to Pete-zza for scaling it down for me!!!