I took a crack at this recipe for a 14" pizza:
Flour (100%): 435.62 g | 15.37 oz | 0.96 lbs
Water (46%): 200.39 g | 7.07 oz | 0.44 lbs
ADY (1%): 4.36 g | 0.15 oz | 0.01 lbs | 1.15 tsp | 0.38 tbsp
Salt (.75%): 3.27 g | 0.12 oz | 0.01 lbs | 0.68 tsp | 0.23 tbsp
Olive Oil (4%): 17.42 g | 0.61 oz | 0.04 lbs | 3.87 tsp | 1.29 tbsp
Corn Oil (20%): 87.12 g | 3.07 oz | 0.19 lbs | 6.45 tbsp | 0.4 cups
Sugar (.75%): 3.27 g | 0.12 oz | 0.01 lbs | 0.82 tsp | 0.27 tbsp
Total (172.5%): 751.45 g | 26.51 oz | 1.66 lbs | TF = 0.126875
80% KAAP: 12.3 oz
12% Semolina flour: 1.84 oz
8% corn flour: 1.23 oz
I was pinched for time, so I had to make a few deviations. After mixing up the initial dough ball and letting rest for 30 minutes in a warm part of the kitchen, I refrigerated the ball for about 6 hours before I was able to punch it down. It then went back into the frig for another 8 hours. I let the dough get to room temperature for about 3 hours.
I also made a second 14" pie for my tasters which was a straight 25% semolina mixture (no corn flour). Some of my family liked the corn flour crust better, but most liked the semolina only better. I couldn't identify much of a taste difference between the two - it was mostly textural differences. The corn flour mixture crumbled apart quickly - almost like it wasn't fully binded. The semolina mixture crust seemed to crumble apart quicker than the other versions I made (20% semolina), but it wasn't to the degree as the corn flour mixture.
I wound up using a mixture of part skim mozz, smoked mozz, smoked provolone, and a little scamorza. The smoked cheeses definitely overpowered the taste - which may be why I was unable to distinguish any taste difference between the two crusts. I also added fresh basil to my sauce, which paired very well with the smoked cheese flavor. A few of my tasters absolutely raved about the basil/smoked cheese combo. It was good, but I think I prefer regular mozz - but at least I have a winner recipe for my father in-law!
I also tried to jazz up my sausage like BTB - while I could not find any fresh lithuanian sausage, I did find some homemade greek sausage, and made a 50/50 mix of the greek and mild italian. I did not give it as much scrutiny as I should have, but it was definitely good and I think it I prefered it to straight mild italian. The smallest package of greek sausage was like, 2 pounds, so I have a lot left over to sample again.
The pre-sauted onions/fresh garlic continue to go over well, and if I ever do thin pepperoni slices again, I will definitely put them under the sauce, as mine got charred.
* Oh yeah, and since the tasting audience included more than just my wife, I added some diced basil and garlic tomatoes to the sauce - I do think it is a great touch (the wife still managed to pick all of them off though
My family started chowing down before I was able to take pictures: