Dough I made yesterday (for tomorrow and the next day). Same formula as the previous batch of dough:
100% All Trumps bleached and bromated flour
1.58% Canola oil
I did a couple things slightly different this time. First, I only mixed for about 3-1/2 minutes, rather than 5 minutes. Second, after mixing the dough, I covered the mixer bowl and let the dough rest for 20 minutes, rather than dividing, rounding, and refrigerating immediately.
Also, instead of a 31 oz batch, I made a 29 oz batch, for two reasons: First, although I'd prefer to make 16" pizzas, I'm tired of trying to land a 16" skin on a 15.5" stone, resulting in unnecessary stress and less photogenic pizzas, so I'm gonna make 14"-15" pizzas at least for now. Also, a thickness of 0.77 oz of dough per square inch is just too thin. Or, rather, making a good ultra-thin NY style pizza is easier for me than making a good moderately thin NY style pizza. (If I keep doing what I already do well, there's not much for me to learn.)
I know Scott123 advocates a thickness of 0.7 to 0.75, but I'm not Scott. Also, I believe he lives in New Jersey, and New Jersey slice joints sell thinner pizza than New York slice joints. Maybe New York used to be different--I don't know--but present-day New York sells noticeably thicker slices than present-day New Jersey. That's something I noticed when I was walking across New Jersey two years ago (eating slices for almost every meal), without being influenced by the ideas of pizzamaking.com members (as I was neither a member nor a lurker then).
Pic 1: 3-1/2 minute mix.
Pic 2: Results of 3-1/2 minute mix from another perspective.
Pic 3: Dividing the dough into two 14.5 oz pieces of dough.
Pic 4: Rounded and almost ready to put in the fridge.
EDIT: I changed "dividing and scaling" to "dividing, rounding, and refrigerating."