I didnít think about the oil used in the pans, in relation to the total formula. I also know from making different kinds of pizzas with oil in the pans, there can be oil left on these pans, with varying amounts. Your idea is good that maybe the hydration of the formula you posted before could be upped. When I mixed and rolled out that dough, it was really dry.
When I oiled the pans yesterday in the experiment, there was still oil left on the pans after the par-bake. The par-baked crust didnít seem oily at all and I had used a good amount of oil for the oiling of the pans and skin. I also have no idea on how the oil is reflected in the nutritional data.
I think, with relationship to how dry the dough was before, in my other attempt with the original formula you posted, I would like to try a higher hydration in my next attempt, if you are willing to figure out how much the hydration could be upped, by decreasing the oil.
I also think your ideas are good, in relation to finding the best way to par-baked the crust in what type of pans could be used in conjunction with one another. I can see how different pans, in relationship to thermal conductivity, par-bake pizzas and will think about that.
What I can remember about the Ultra-Thin crusts were the crust werenít too light in color, looked foldable (I guess either they were made fresh or just left until they were unfrozen) and quickly baked. I wish I could remember more, but since itís been over a year since I saw them, my memory doesnít recall everything. I usually observe things I am interested in, but at that time, didnít know much about making a pizza crust. That is before I even started making pizza. If I had the chance now, I would have observed more.
I will look over the link again and see what materials might be used. Still am not sure about all this, because each company might be using different materials for their molds. I know a company that reproduces molds in another city, near me and if I can remember the companies name, will call them. I know another person that might also have that information, so maybe she can help me find out the information.
I didnít take the weight of the unbaked crust and then weight after it was baked. Will have to do that the next time. I was just interested in seeing if a crust could be par-baked, using what equipment I had on hand.
Thanks for your insight,