Looks righteous to me. What is your dough to get that lovely layered texture?
THANKS for the encouragement!!
The recipe came from a post by Pete-ZZA in the cracker crust section. I changed it slightly after reading some more things here.
KAAPF 100% / 16.0 0z
Water (90 Degree) 37.5% / 6.0 oz
Olive Oil 3.5% / .6 oz
Sugar 1.2% / .2 oz
ADY 1.2% / .2 oz
The key to this seems to be the food processor (using that little curved metal blade). Pour all the dry except the yeast into the food processor and run it for 60 seconds. Add the yeast to the water, let it sit for 5 min. Turn the food processor on, pour in the oil let it run for 20 seconds, then pour in the water/yeast and let it run just 60 seconds. My food processor is old and kind of small, so I have to stop it every 20 or so seconds and knock down the sides so it gets mixed.
Once mixed pour everything onto the counter or sillpat. It will look like the worst dried out mistake ever, and will have an almost corn meal consistency but it will ball up. Ball it up getting all the little pieces into one ball, lightly oil a bowl and cover it with plastic and let it sit a room temp until the next day when you want to use it. When you are ready you can divide it into two 11 oz pies (12 pie with scraps left over) or if you are real good with the roller, 3 7oz pies that will be 12 each as well with no scraps.
I have let it sit out for 24 hours, then in the4 fridge for seven days and out on the counter again for three hours to warm back up and have still had good results.
The other trick is when you roll it out thin dime maybe quarter thickness on the counter, only dock the center. Leave the outside 1 ½ inches or so alone.
I top it and toss it in the WFO for 60 to 80 seconds depending on how hot I have it. If done right, when you go to cut it it crunches all the way through.