I don't have any "recipes" but here is a good formula for one;
Strong bread type flour (12 ro 12.8% protein content) 100%
Salt: 1.75%
Sugar: 2%
Shortening (Butter flavored Crisco, butter, margarine, non-deodorized lard, etc.) 4%
IDY: 0.4%
Water: (65F) 64%
Target finished dough temperature: 75 to 80F.
Mix to a smooth dough consistency, take directly to the bench for scaling and balling, wipe dough balls with salad oil, place in individual plastic bread type bags, twist open end into a pony tail and tuck it under the dough ball as you place it in the fridge. Cold ferment for 24 to 48-hours, remove from fridge and allow to warm to 60F INTERNAL ball temperature, roll bag down around the dough ball and invert over a floured surface, flour both sides of the dough ball and using a rolling pin or pastry pin open to a diameter slightly larger than your pan. Prepare the pan by applying oil to the inside of the pan, you want to have a well oiled pan. Place the opened dough into the pan and set aside for about 20-minutes, then using your hands/fingers finish stretching the dough to completely fill the pan, drape with a plastic sheet and allow to final proof for about 45-minutes (time will be variable depending upon the thickness you want in the finished crust). Dress the skin to within 1/2-inch of the edge and bake or using your fingers, pull the dough up on the edge of the pan just before dressing. Bake at 450 to 500F on a grid type oven shelf. You may need to rotate and change shelf position after about 12-minutes of baking. Remove from pan immediately after baking.
Note: A dark colored pan or a well seasoned pan is by far the best pan to use, a 1.5 to 2-inch edge height is desirable.
Tom Lehmann/The Dough Doctor
