ok i made the dough today and it was pretty good but the crust wasnt floppy at all. Now the person that i made it for said he really liked it but would prefer it to be alot thiker. Now he initally asked for a thin crust but what the heck. So im back to the drawing board and im thinking of baking something in between your(varasano) thin crust and a deep dish. Here in the UK you cant really sell thin crust's in a fastfood joint, cos people complain about not getting full and at athe same time deep dishes are bad mouthed. Which is why im going for the obvious route, down the middle. Some thing like the italian pan at pizza hut, in terms of debth. As for the floppy base well mine was crispy as hell, im gonna have to work on that...lol
i know im not giving you much info to work with hear but my plan is to get a few pics of the oven and more info on the material i have to work with. But for now all i can gather is that the oven is a brick electical oven and my thin crust took about 6mins to bake. This time needs to be improved if my bases are to be thicker, but im not used to the oven yet. As for the flour i think it was Farina Tipo 00. It seemed very strong to me, but then again i didnt have any plain flour at hand today.. Now ill try and get more for yas tommorow, we were really busy tonight and i didnt really have time to mess around with recipe's.
and thanks for all your help guys its much appreciated.
Also if it was upto me id sell your pizza's all day varsano, nice job...