whatsup guys

I thought i'd give a try on getting in on trying to replicate a patsy's pie. This was my very first attempt.
i know there are a lot of different recipes in this thread but i was starving and couldnt read through them all so i went with Reply #211 of the thread:
3 cups KASL
1 1/8 cups Water
1/8 TSP + 1/4 TSP IDY (since i had no varasano preferment)
2 1/4 TSP Sicilian Sea Salt
1 TSP Olive Oil
When i was mixing everything was too dry and didnt seem to want to form into a cohesive dough ball so i poured in a bit more water.. but not that much. I know i need to get a scale asap and stop using my measuring cups....

First thing i noticed when i was done was how "tough" the dough ball was.. it felt a lot harder and firmer than i usually get with my normal recipe.
my normal recipe is:
3 cups KASL
1 1/4 cups water
1 TSP IDY
1 1/4 TSP salt
2 TSP Oil
anyways... this was my frist try with this recipe so i split into 2 balls and put them into big zip lock storage bags (not bowls).
about 15 hours later i pulled the first ball out and just took it out of the bag to see what the dough felt and smelled like.. it was a lot different than my usual dough.. i like this stuff a lot.. it felt like a big piece of rubber and seemed easy to work with. So i punched it back into a bowl and put it back into the fridge... then ended up taking both balls out and letting them sit out at room temperature for about 5 hours.
First i made a cheese pizza.. this dough stretched out easier than ive ever had any dough stretch out, it was great.. not sure why the big difference compared to my usual dough? less yeast, more salt? not sure.. anyways....
i got it out so big it was falling off the stone a bit so i had to push in the sides some... got it out to about 16 inches.
Topped with sliced whole milk mozzarella (boar's head - i was out of grande)...
then put some sauce on top of the sliced cheese.. then chunks of fresh mozz on top of that.
i used a normal type of sauce (crushed escalon 6-1 with penzey's and other spices) rather than marzano tomatoes or whatever.
The pizza came out great.
I had a problem with the 2nd dough ball however.. no matter how hard i tried it just took forever to stretch out.. i dont know if its because i took this ball out of the fridge and punched it down then put it back or what.. but i just couldnt get it thin. I have this same problem with my normal dough recipe.. it just doesnt want to stretch out no matter how long i leave it out to warm up.. ive even tried only giving it 1 hour to roll out cooler, etc.. maybe i just suck at stretching hehe.
I got it this one out to only about 13-14 inches probably and topped the same way and with a bunch of EZZO pepperoni.
Both pizzas were so damn good.. the best ive ever made to date.
so crispy on the outside and nice and moist and doughy on the inside the way i like it. I got some decent char on the pies as well.
i look forward to following this thread and perfecting this... gotta learn how to get some starters going too!

Here's the pics of the cheese patsy style first.......