Thanks for the welcome back! its nice to be back
nice to know your still around!
Thanks for the links aswell, i'll take a look at them now.
As for my experiment tonight, wow, absolute success to say the least...i used Randys recipe with your calculations for a 6 inch pan (and used skimmed milk powder..all i could find in the local supermarket)...but i used an 8 inch pan as it seemed that most poeple were saying it was too thick...i didnt even use the fridge and simply left it on the worktop for a couple hours until it doubled in size, then pressed it down and started to preheat the oven and let it rise a little again....topped it with garlic buter and cheese and baked in the pan on the stone for 10 minutes at 450...the result was absolutely delicious...the crust was lovely and golden, crisp on the outside and lovely and soft on the inside...the mrs highly approved aswell!
I cant wait to make a pizza using this dough - something different from my usual pizza dough which ive been using nearly every week!
My next step is to buy a 12 inch pan so i can make a pizza with this...im assuming i'd get away with using the 10 inch formula assuming i was happy with tonights thickness..which was about 3/4 of an inch
I'll need to try leaving it in the fridge overnight aswell...
Anyways...very pleased with tongihts experiment!