I attempted a Manco clone tonight and was quite pleased with the results!
I've been playing around for a while with different formulations, not always aiming for a Manco clone. This week I tried this:
2 TS IDY
4 TS salt
2 cups water
2 cups KA AP flour PLUS more
4 TB oil
I'm sorry that I don't have exact weights for flour, but I wanted to post anyway. I mixed the IDY, water and 2 cups of flour and let it sit for 30 min. then added enough additional flour to make soft sticky dough, then added oil (then had to add more flour cause dough got really too sticky.
I did a bulk room temp rise for about 2 hours, then scaled and balled into 4 balls and let sit for 2 days in fridge.
I took them out only 1/2 hour before cooking and dough was still quite cold. I stretch the dough SUPER thin, thinner than I ever have before. then baked at full blast with the Weber grill set up shown (preheated about 15 min).
I topped with white extra sharp cheddar followed by pizza sauce (high quality imported tomato puree with basil and added salt, pepper, touch of crushed red pepper, sugar, garlic powder and oregano; all to taste). Cooked for 4 minutes. Hope to clone again soon and post more photos if anyone is interested.
I found that technique - getting dough super thin and doing the bulk warm rise followed by cold rise was almost as important as the ingredients.