This post is explain how the attempt went with the 59% hydration and the 1% vegetable oil dough ball and pizza.
The dough ball sat out at about 72 degrees F for about two hours to warm up. We didn't even need the fans on yesterday at market because there was a cool breeze coming in through the door that is beside my stand. The dough ball was flourdc and pressed on. A fair amount of bench flour was used to rotate the skin of the flattened dough ball. The flattened dough skin was draped over the marble bench. I was not as fast as the assemblers were at Robbinsville, but it didn't take long for the skin to stretch. I then opened the skin the rest of the way by hand. I was curious if this skin could be tossed and I did toss it one time with no ill effects that I could see. The skin was 14” in diameter as far as I could tell. The skin was dressed with a combination of Maggio cheese and LMPS Sorrento grated cheese and then the blend of Red Pack tomatoes and 6-in 1's was dolloped on the top of the grated cheeses. Olive oil was then drizzled over the top. The attempted Robbinsville pizza was baked for 10 minutes. The pizza was taken partly out of the oven to brush the rim crust edge with more olive oil.
The baked pizza sure was not crispy or crunchy anywhere in the middle. It was very soft. It still wonders me how such a thin pizza can't be crisp in such a long bake. I am not sure if my TF was off though and if I exactly had the skin to 14”. I might not have pressed the skin out evenly either. The edge crust was crispy, but a little too crispy and crunchy. This pizza did taste good, but the crisp and crunchy bottom crust was a failure. The bottom crust of the pizza stayed fairly white in the long bake.
Video of Steve cutting this De Lorenzo's attempt.