I made a chicken, bacon and ranch pan pizza last night. I did everything the same as before for the sake of being able to gauge the effect of the one thing I changed, which was the use of peanut oil rather than the usual shortening - 1/4 cup of it for 14" pan (really 13.25" as it's a nested pan). 24 hours CF in the container, then a couple hours RT. After that, in the past when I used shortening I've been stretching the dough out in the pan all the way to the edge and then letting it rise for an hour or so from there. I guess the shortening helped hold the dough in place while I pan stretched, but this time the oil fought me as the dough did stretch, but would slide back a little so I gave up stretching once it was within 1.5" or so from the edge, covered the pan and then let it rise for about 3 hours this time to try to get it to reach the edge. I don't know why I thought I'd be able to stretch the dough out across 1/4 cup of slippery oil. About 3 hours later it was close enough.
The peanut oil worked much better than the shortening for the bottom crust.
Incidentally, I did plop the dough smooth top down into pan this time. There were a few blonde spots with the oil, but I'm not complaining too much this time as even the blonde spots were relatively flat had a very nice fried crunch that was superior to the results with shortening. With the shortening, the blond spots were soft-ish and very dimpled amd even the brown spots weren't as crunchy. I baked at 450° for approx 14min w/ a 180° spin half way through. I'd like a tad more browning on the top crust (and more even on bottom I guess) so next time I'll bake at 425° for a little longer. I've baked in the past between 425 and 500 and found that 450° works best. My boring-tasting 6 hour pan dough browns evenly all around at that bake temp, but I've noticed that the longer I ferment these pan doughs the more, or the longer it takes to get the same uniform browning, and the bottom and the toppings end up nicely browned and done before the top crust gets the desired browning.
I didn't miss the butter flavored shortening; the dough this time had a very rich and buttery flavor on it's own for some reason. Probably the result of fermentation, as the pan pizza I made in the first post with shortening had that quality too, but this one even more so. This cooked up puffy and a big piece in your hand felt very light.
From now on though I'm going to take the advice here and stretch outside of the pan w/ just enough bench flour to make it handle-able - stretch it to almost the size of the pan's surface area and then rise it covered from there. That detail is how it's done for the PH clone, and I probably should've just been following those instructions, but I'm a man and I've got my own ideas.
I've been cold fermenting first and then pan rising at RT - the opposite of the PH clone, and doing it that way involves one instance of degassing, since I CF/RT in the container, remove and then stretch in the pan and then rise again. The PH clone otoh goes straight from mixing to being rolled out and then placed in the pan to rise at RT and then CF, but the dough doesn't get touched again after the initial roll out. Perhaps next weekend I'll make one each way on Friday and Saturday night consecutively to see if it matters.