I didn't weight this skin so I am not sure of the actual TF. I just used by typical 1/8" setting on my sheeter, but kept it 1 tooth on the thicker side. If you had to guess I would say 3/16" is about right.
The recipe is the malty laminated/RT clone that has been bounced around a bit.
481 g (100%) Flour (All Trumps, unbleached, unbromated)
232 g (48%) Water
10 g (2%) Salt (Regular table salt)
10 g (2%) Shortening (Manteca)
10 g (2%) Sugar
10 g (2%) Non-fat Bakers Dry Milk (King Arthur brand)
10 g (2%) Vermont Cheese powder (King Arthur brand)
6 g (1.24%) Active Dry Yeast (Fleischmann’s)
I added the cheese powder at 2%, used water instead of malt liquor, and doubled the yeast for this pie. The die cutter I use is 16" diameter.