That's a fine looking pizza. One of the nice things about your pizza is that it doesn't take a lot of work and time to make the dough and to have the pizza on the table in pretty short order.
Since you used the stone at the same time as your pan, it occurred to me that it is possible that you could use a combination of a pizza screen and the stone, in much the same manner as you baked your pizza today. The difference is that you wouldn't be able to oil the bottom of the two-layer skin to the degree you can when using the pan. So, you might have less bottom crust browning.
Knowing that a 12" pizza is doable, that suggests that one can go higher or lower in size. Maybe at some point someone will go to the 6"-8" size that Mark Bittman used to make his matzos. That size might be a single or double layered pizza, using either of the two thickness factors.
Thanks for saying the pizza looked good. I can see the advantages of making this kind of dough, because as you said it can be made it a short time and not having to worry about it overfermenting. It also would be a good dough to try when the weather gets hotter, so the oven doesnít have to be on as long.
I think your are right in saying about trying a combination of a screen and pizza stone. I think, but donít know that this pizza might then be able to be transferred right onto the stone if it isnít browning enough with a screen and stone combination. This pizza slid easily out of the 12" deep-dish pizza pan with a metal spatula, before I transferred it to a metal peel and then over onto the stone.
I want to try your formula and hotsawceís idea for the Bittman dough, again to see what the results would be with making just one crust with the thicker crust option.
I agree with you that someone could make a lot of little Matzo Pizzas and that would be great for appetizers or just if someone wanted individual pies.
I probably wonít have time this week to try the one crust, but might next weekend.
I really enjoyed this crust with the high amount of oil. I donít know if the kind of oil used with this type of pie will matter or not, if someone wants to try this formula. The oil I used has a fairly high smoke point. It is the Fillippo Berio Olive Oil for Sauteing & Grilling.
Another thing I donít know if I did right or not, was I first rolled the one dough ball, brushed on melted butter. docked, then rolled the second docked and then pressed lightly with my fingers. Since I never made two doughs together, I donít know if I should have tried to roll them together before placing in the pan.
For my taste, I liked the added salt.