I used Glutenboy's formulation to create some pies.
Last night, I used 2 8-day old skins that were made with
the last of my Bova generic hi-gluten flour. All of my skins
starting with this weekends Super Bowl skins will be made with
These skins were fantastic. I used a 305gr. ball, and was easily able
to reach 14". The dough was so easy to stretch, I may have been able
to reach +15". The center was so thin, that the kids commented on it.
It really didn't look like it would support the toppings, but it did.
The crust had nice spring, but instead of golden brown, it was more of a
rustic tan coloring. I had nice leapording on the bottom as my tiles reached
586dgf when the pizza was placed in the oven. Total cook time was just about
7 minutes. Some 6in1's were place on top with Sargento WM Mozz + 4 Cheese
Italian blend. Some pepperoni and sausage with onions, plus one with mushrooms,
onions and peppers. Overall, the best pies I have made to date.
I can't wait to try the next skins made with the KASL. The dough felt very silky
smooth when i was making it, totally different then the Bova genenric flour.