I have not, not publicly. I have given out in a few PMs though. Might be a "wall of text". Hmm...
OK, I will C&P from the last PM I sent out:
While I'm not picky about the flour—either bread flour or all-purpose is fine—what does concern me is how the dough is handled. Treat it gently so the dough holds its character, its texture. When you get around to shaping the disk for a pie, go easy as you stretch it to allow it to retain a bit of bumpiness (I think of it as blistering), so not all of the gas is smashed out of the fermented dough.
Makes three 12-to-14-inch pies (depending on how thin you like it.)
22 1/2 ounces (about 4 1/2 cups) bread flour, plus more for dusting
1 1/2 tablespoons sugar
.35 ounces kosher salt (about 3 teaspoons)
2 teaspoons instant yeast
3 tablespoons extra-virgin olive oil
15 ounces lukewarm water
Pizza Sauce
1 pound grated full-fat dry mozzarella cheese (about 4 cups)
Combine flour, sugar, salt, and yeast in bowl of food processor. Pulse 3 to 4 times until incorporated. Add olive oil and water. Run food processor until mixture forms ball that rides around the bowl above the blade, about 15 seconds. Continue processing 15 seconds longer.
Transfer dough ball to lightly floured surface and knead once or twice (OK, so it isn't ABSOLUTELY no-knead, but you get the drift) by hand until smooth ball is formed. It should pass the "windowpane" test. Divide dough into three even parts and place each in a covered quart-sized deli container or in a zipper-lock freezer bag. Place in refrigerator and allow to rise at least three days, and up to 5.
At least two hours before baking, remove dough from refrigerator and shape into balls by gathering dough towards bottom and pinching shut. Flour well and place each one in a separate medium mixing bowl. Cover tightly with plastic wrap and allow to rise at warm room temperature until roughly doubled in volume.
1 hour before baking, adjust oven rack with pizza stone to middle position and preheat oven to 500°F. If you don't have a pizza stone, no worries, but the pizza won't turn out as nice. (TBH, I don't have one, just some nice, seasoned pizza pans.) Turn single dough ball out onto lightly flour surface. Gently press out dough into rough 8-inch circle, leaving outer 1-inch higher than the rest. Gently stretch dough by draping over knuckles into a 12 to 14-inch circle about 1/4-inch thick, or stretch it in the pan, it just takes a little longer this way. Transfer to pizza peel if using a pizza stone.
Spread approximately 2/3 cup of sauce evenly over surface of crust, leaving 1/2 to 1-inch border along edge. Evenly spread 1/3 of cheese over sauce. Slide pizza onto baking stone and bake until cheese is melted with some browned spots and crust is golden brown and puffed, 12 to 15 minutes total. If using a pan, it may take a little longer - use the first pizza as a test. You may also have to adjust your rack, depending on if the bottom or cheese browns too fast. Transfer to cutting board, slice, and serve immediately. Repeat with remaining two dough balls, remaining sauce, and remaining cheese.
If going with additional toppings, add now (obviously).
Enjoy!
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