Finally made a Pan Pizza. Baked it in a 14" pan. Made a whopping Lumber Jack portion.
Never thought about using a New York dough recipe for a pan pizza, but the results were very good. I always thought a lower protein flour would be better, but I was wrong.
I used the Canola oil (rape seed oil) that I mentioned in a posting further up. I found though that the taste of the oil was too predominate, probably because it's "NATIV" and not refined. The taste is just too nutty, much like unroasted sunflower seeds or a bit "greener" in taste. (It's the same mistake just like using "Virgin" olive oil instead of "Classico" or "mild".)
When I make it again, (and that is for sure) I will use a more neutral tasting vegetable oil, perhaps Corn oil.
Baked it also in the pan on the preheated stone for about 12 minutes. at 240° C.