I agree D
I made a delicious sauce with 6 in 1s, Fresh garlic , basil, oregano, olive oil a touch of sugar, salt, pepper, crushed red pepper,
thyme, and Tarragon. Made it by taste so it was Just a pinch and dash til I got it right. I was able to get this Brain dough very thin after 3 hr room temp rise and the help of my 3 yr old.
I only have 1 cutter pan at 10" so after rolling Out I traced the pan + about a 1/2 inch for the lip and rolled it onto pin, and into 14" deep dish as shown. worked like a champ. We then docked and par bake for like 7 min until dough started to Puff a separate a bit
heres the pics.