Here are some pics of a leftover slice of last night's tomato pie. It was made out of a dough that was salvaged and repurposed on the fly from another project that went horribly wrong, so no precise technical specs are available. The dough was pressed into a pan immediately after being removed from the mixer and hand-kneaded, left to rise at room temp for about 5 hours, topped, and baked in the pan on a stone at 550 for 11 minutes.
The sauce was very simple, comprised only of tomatoes, salt, sugar, dried oregano, and garlic powder; it left a wonderful aroma in the kitchen as it cooked on the pie, during which process it became very sweet and flavourful.
As to the crust: the 11 minute baking time was about 2 minutes too long, resulting in a bottom and cornicone that were somewhat crunchier than they should have been (but by no means catastrophically so). Had I used bread flour or a mix of AP and bread flour instead of 100% AP, the depth of browning at 9 minutes would have been my cue that the pie was done- but I didn't, and so here we are.
While the crumb on this pizza looks kind of dense, the dough had been left to rise as it far it possibly could, and the result- distinctly unlike the mass-produced, grocery-store version I posted about above- was not a gutbuster in any sense of the word. If anything, it was too light- I ate several slices and regained my appetite within about 2 hours.