Thanks for the reply guys and sorry it's taken so long to respond. Loco holidays!
Recipe and procedure I used for standard "half sheet pan":
KABF- 17 oz
IDY- 1 t
Salt- 2 1/2 t
Olive Oil- 1 3/4 T
Water- 10.5 oz
-Mixed all salt, IDY, and about 3/4 of flour into water (about 75 degrees) in mixing bowl.
-Let sit for about 30 mins
-Mixed in remaining flour and oil (did not incorporate well)
-Removed and kneaded lightly by hand for about 1 minute.
-Covered and let rest on counter for about 20 minutes.
-Kneaded for 1 minute
-Put in oiled container and into the refrigerator for approx. 52 hours.
-pulled out and let sit at room temp for about 3.5 hours
-put in pan and attempted to press out into sheet pan (maybe about 2/3s is all I achieved. was still a little tight and was retracting)
-covered with plastic and let rest another 1 1/2 hour on top of heating oven (pan was barely warm)
-Placed in pre-heated oven and the results were actually great*- nice bubble formation, crisp and cooked thru w/out being doughy, etc
*results were good, yes, but if I were to ever try and reproduce these results in a commercial setting, this "procedure" would never work. Too long!
I want to be able to pull it out of the dough box, put it in a sheet pan, and go! Possibly w/ a 10 minute-ish ride in a proof box at most.
Thanks for any suggestions a and Happy 2012!