Here are the pies using the formula above. 17 RTF bulk, 2.75 in pans. With guests over they remained in the pan longer than I would have liked. I had to use a big fork to pop a few bubbles. You can see at 17 hours the dough was very active. I used Crisco in the pan on the left and about 1T oil in the right.The dough did pull away from the corners in the oiled pan, not much difference in the crust between the two methods. I'll stick with Crisco.
I really liked the crust, my foodie guests said it was the best pizza they have had. Now they want to use the formula and open a food truck in Key West!!
The lack of sugar and addition of oil made a lighter crust much closer to the original Buddy's. The only thing I'll do different next time is try 12 hour bulk and 2 hour in the pan to get a few less bubbles and 2.2% salt.
I applied racing stripe sauce after photos. I used Tomato Magic crushed for the first time...pretty good.