Thanks to DKM and Steve for the great recipe and tips. It sent me on my journey.
After many failures here is my secret to success.
For one dough I use 1/4 cup milk...1/4 cup water.
Bring it to proper temperature( just warm) and add 1/2 tsp. SAF instant yeast. Let sit for 15 minutes.
Then...add 1/2 tsp sugar
1/2 tsp salt
1 tsp vegetable oil.
With liqiud mixture in a mixing bowl begin adding flour. (Sams club bread/pizza flour)
Note: I do NOT use a measured amount of flour.
Keep adding small amounts of flour. The mix turns into what appears to be pancake batter. At this point I'm using a whisk to ensure the flour is well mixed.
Keep slowly adding flour until mixture is too thick for whisk then switch to a Danish whisk I got from Breadtopia online.
Keep forcing more and more flour until mix becomes very dry and won't accept anymore flour. It should appear 'scrappy' and dry as described by Steve. Then, by hand, I intentionally break the flour into smaller lumps/pieces. The goal is to create what was described by Steve as a "Pizza Brain".
Finally, mounding the dry clumps into a ball and place in a bowl covered with Saran wrap. Let this sit for 24 hours. The dry clumps will have transformed into a wetter pile of brain and almost doubled in size. The smell is awesome.
Take dough and roll out on a floured surface VERY thin. 1/16". The dough feels dense and somewhat like thin leather and fairly easy to roll. Don't dock if you like bubbles. Dock lightly if you want some bubbles. Cut off excess dough if too large for the pan. Add sauce and toppings bake at 475.
I start out at the bottom rack with a perforated pan. After a few minutes the pizza begins to set up and then transfer (slides off the pan) on to the pizza stone (fibrament) for the remainder. When cooking is complete transfer back to perforated pan, cut and serve. (keep pan elevated to prevent moisture from forming. (see photo). There are two pans. I use a trivet to elevate the perforated pan above a second solid pan to catch any drippings that may occur.
A noticeable difference in this dough is how wonderful it smells while cooking. It fills the room with goodness. The taste is excellent with a light, thin, airy cracker crunch.
Thanks again DKM and Steve. You guys have changed my pizza forever and I could not have done it without you!!!
The pizza below is a straight mushroom (portabello) with a mix of Grande provolone and half Grande mozzarella. What an excellent pie!