After an hour and fifteen minutes, I boiled 4 more cups of water and replaced the water in the Pyrex measuring container. I wanted to keep the microwave as humid as possible. The steam came rolling out when I checked it again.
I decided to roll the dough out after 2 hours of proofing. The dough rolled out okay, but it took a little while to roll it. I tried the best I could to make the rolled dough round. I then cut the dough with a scissors to 13". After I cut the dough and went to place it in the cutter pan, it seem to shrink. I took it out and weighed the unbaked crust. The weight was 6.3 oz. I know that is far off the weight of the Ultra-Thin crusts, but I sure wasnít going to put the whole dough back together and roll again. Then the unbaked crust was docked and placed back into the pan. I then decided to proof the crust again in the cutter pan, placed in the microwave. I boiled more water and put it in another Pyrex rectangular container that could fit underneath the diagonally placed cutter pan. The cutter pan had to be adjusted to fit, even diagonally. The door almost wouldnít go closed.
I tasted the leftover dough at this point and it tasted bland, just like the Ultra-Thin crusts did. I couldnít detect the flavor of garlic powder.
I checked the docked crust after fifteen minutes and it wasnít dry. I only let the unbaked crust proof for Ĺ hr. the second time. Second picture of par-baked crust is after the second proof.
I set the oven to 400 degrees F and let it warm up and placed the two aluminum cutter pans (with the unbaked crust between them) into the oven. I used my IR themomether and the aluminum cutter pans came up to 400 degrees F in about 1 minute. I then used a knife to separate the top pan from the bottom. I used the IR thermomether again to see the temperature of the unbaked crust. Only after another minute it the temperature of the crust was 150 degrees F. I only baked the crust until the temperature reached 195 degrees F. I quickly weighed the par-baked crust and it weighed 6.0 oz.
In my opinion I baked the crust a little to long. I took a video inside (because it was too hot outside) of how the par-baked crust looks and folds. In the one place it can be seen how the par-baked crust tore a little.
Sorry my fingernails are dirty, but I was outside early this morning watering my plants and pulling weeds. I did wash my hands, but didn't get all the dirt out from underneath my finger nails.
and pictures below