I am still a newbie...maybe a novice now?
That said,I want to clarify a bit more how I made such a large rimmed dough and spring from those HG dough balls I used.
I was careful to shape the dough when pressing it out into a circle since it had alot of gas or bubbles in it.
As they get pushed toward the rim,cooking it at 475-500,they explode and create a huge rim and spring.I'm sure they would have still rose nicely at lower temps as well.
That said,while I was glad to achieve it,I'm not 100% sure if it is the same type of spring that other makes with wetter doughs and/or high temps.Some of those folks doughs,they just shape them out,insert into very hot oven and the rim explodes!The dough rim usually looks flat or very small yet blows up nicely.
I will let the others chime in on that one.