I tried to make this the other day with rather grim results. I am trying to blow it up to work in my 16" pan. I ended up with a 21oz. ball and cooked it at 500* for around 15mins. I think it was just a matter of not making a big enough dough ball. Everything looked right after the in-pan rise. However, when topping I could see it was deflating pretty bad and it basically deflated during the cooking process. It ended up being something similar to a New York style, but even mushier and soggy in the middle. The outside rim was ok, but still did not measure up to the pictures you posted. Do you, or anyone else for that matter, have any suggestions? Any ideas as to what size dough ball I may need or even a thickness factor to shoot for?
Thanks for all the help and great info already posted!
I think I used a TF of 0.1154 for the first pizza I made in this thread and 0.1350 TF for the second pie I made in this thread. If want me to link you to those pies let me know. I also used two kinds of steel pans for these pizzas I made and Steve used another type of pan that wasnít steel.
If you want to use a 16Ē pan you can put the TF in at the Expanded Dough Calculation tool at http://www.pizzamaking.com/expanded_calculator.html
and also put in what size pan you are using in the entry (what shape you want). If you need me to do the calculations, let me know how much yeast you plan to use, salt amounts, etc. If you want me to use the amounts I used that is okay too. I also used two different kinds or blends of flours in formulations. As you can see my second attempt didnít get the same crumb structure.
Sorry, your results werenít good. Making this pizza in a pan you need to be careful in adding the toppings because it is something like a Pizzarium pie where the bubbles are delicate. The bubbles after proofing need to be kept intact for the dough to rise when baking. You might want to look at the Greek thread at http://www.pizzamaking.com/forum/index.php/topic,691.0.html
The Greek pies are also made in a pan, but it isnít important there about the bubbles as much, because those doughs are lower in hydration.
Did you ever work with higher hydration doughs before? If you need any other help, let me know.