I made probably my best pizzas over the past week, I used a dough formula I found from this forum it was a 58% hydration, 1% oil, 1.75% salt, no sugar. I used all trumps flour. I made two 14in pizzas using 13 ounces of dough, they were excellent however a little too flimsy and thin. How do I figure out a thickness factor for the weight of dough and size of pizza I'm making? Like what was the thickness factor of the pizzas i made this past week? Sorry if these questions are confusing I'm confused myself.