Thanks so much everyone!

The formula for this is different from the South Shore formula. It's Adam Kubans formula which is more like Colony Grill pizza, but with more dough. He uses 175g in a 12" pan. I like it just a bit thicker so 175g in the 10" pan.

I used only a chickpea sized bit of Crisco to lube the pan. Not much at all.

The pepperoni is Hormel Rosa Grande. Boars Head stick performs just about the same and is easier to find.

Baked on the middle rack at 550° for 8 minutes then 2 minutes on a pizza stone on the top rack.

The cheese was a blend of pecorino romano, cheddar, and LMWM mozz.