Thanks so much for looking Dave, Hodgey, Bob, and Hans! BTW, still thinking about the flavor of those 7/11s - pretty darn great.
Bob, Regarding my dough: I've been using the idea of Craig's poolish recipe that he outlines in his Johnny's clone thread. I'm just starting to get a handle on it. I've had to tweak it to what makes sense for me and my work flow. This is all with the intention of improving upon my best SD/IDY pies from a few months ago.
My weakness at the moment is my mix protocol, but I think I've got it figured out for the next batch which will involve a brief stint in the mixer followed by a series of stretch and folds. I'm writing out the formula as we speak.
Can I make pizza again in a few days? Is that too much pizza?