I am using the same recipe I posted in my 18 inch NY style thread.Here it is:
17 inch pizza dough.(intended for the 18 inch size/screen)
Flour (100%): 386.94 g | 13.65 oz | 0.85 lbs
Water (60%): 232.17 g | 8.19 oz | 0.51 lbs
*IDY (0.3%): 1.16 g | 0.04 oz | 0 lbs | 0.39 tsp | 0.13 tbsp*
Salt (2.0%): 7.74 g | 0.27 oz | 0.02 lbs | 1.61 tsp | 0.54 tbsp
Oil (2.0%): 7.74 g | 0.27 oz | 0.02 lbs | 1.72 tsp | 0.57 tbsp
Sugar (2.0%): 7.74 g | 0.27 oz | 0.02 lbs | 1.94 tsp | 0.65 tbsp
Total (166.3%): 643.49 g | 22.7 oz | 1.42 lbs | TF = 0.1
* the IDY yeast,Im using a 1/4 tsp now instead of whats listed in the recipe.
I make the dough,one size smaller,say 17 inch,and I open the dough to 18 inch.
It works great for me.After dough is made in the bread machine,I spray a bowl with an olive oil spray,then lightly ball the dough by hand,just to shape it,and place it into the oiled bowl.
Then I spray Olive oil all over the dough ball until its covered.Then I put the lid on the bowl and put it away for 1-3 days for a cold rise,depending how long I want to let it cold rise.
I think this is what has been giving me a blistered crunchier rim.When the dough is done rising,there is a nice oil ring between the dough and the bowl from settling.I think the oil I sprayed into the bowl,and also on top of the dough,it will slowly run down the sides and meet at the edge of the dough.
When I take the doughball out,the entire rim of the dough has a slightly wet oily edge.That edge stays on the outside of what becomes the rim when I shape the dough into a crust.When it cooks,it seems to give me a wonderful blistered edge.I really am not 100% sure.I'm guessing this is what happens.
Just so you know,for getting the dough out of the bowl,I throw a little bench flour into the bowl,around the dough edge,and turn the bowl upside down,so the dough falls out onto my hand and wont stick.
Then I flip my hand back over and place the dough,bottom side down, onto a lightly floured countertop to make a rim and circle,turning it a few times.Then I lift the dough to shape larger by hand to the size I need.
I try not to disturb the rim edges too much,and try not to get too much flour on the rim either.
See if this helps you achieve what you are looking for.