CDNpielover, thanks for starting this thread and for clearly documenting what you did. I'm just starting out on my pizza making adventures and after having tried a thin/cracker style crust (my favorite) fo my first attempt, then a NY Style thin crust for my second. I did this one for my third using the following (based on your above recipe) for two 16" pizza's. I mixed using my bread machine.
Flour (100%): 630.37 g | 22.24 oz | 1.39 lbs
Water (50%): 315.18 g | 11.12 oz | 0.69 lbs
ADY (.4%): 2.52 g | 0.09 oz | 0.01 lbs | 0.67 tsp | 0.22 tbsp
Salt (1.75%): 11.03 g | 0.39 oz | 0.02 lbs | 2.3 tsp | 0.77 tbsp
Olive Oil (16.1%): 101.49 g | 3.58 oz | 0.22 lbs | 7.52 tbsp | 0.47 cups
Milk (fresh) (9%): 56.73 g | 2 oz | 0.13 lbs | 11.35 tsp | 3.78 tbsp
Eggs, large (3.6%): 22.69 g | 0.8 oz | 0.05 lbs | 4.48 tsp | 1.49 tbsp
Total (180.85%): 1140.02 g | 40.21 oz | 2.51 lbs | TF = 0.1
Single Ball: 570.01 g | 20.11 oz | 1.26 lbs
I was a little worried about the consistency at first as it seemed a little on the wet side but it did come together nicely. I left it out at room temperature for a hour. Just long enough to fill the house with an incredible aroma. This dough smells fantastic! Put in the fridge for 22 hours and pulled out and let rest at room temperature for an hour.
Used a simple tomato with oregano and basil, topped with some parmesan, mozzarella, pepperoni, italian sausage, green peppers, red onion, and fresh mushrooms. The second I did a bacon-cheeseburger (same sauce, bacon, beef, muenster/cheddar blend). Absolutely no pickles!
I'm sure I need to tweek someting but I was happy with the texture, taste, and aroma of the crust. The hint of cinnamon was really interesting and worked well. It resulted in a "bready/biscuity" texture but still had a great crunch on the bottom. So far this crust is my wife's favorite.