Yes on the 5 inch roller. In the pictures it would appear that I'm rolling ten inch skins but the lines on my board are for a 10 in pie tin. This brings it to just under 13 inches. This was an oversight in my previous instructions.
You want 6 balls from 1 recipe for this size pizza.
Which formula are you using?
There is a lot of details we don't know in the recreating this style of pizza at home.
Harvest king flour was one of the BEST things to happen for this style!
If I recall correctly, Peter and I came to the same conclusion "that using underdeveloped dough with minimal handling had the best results".
For the technique shown in the sideshow: I do feel that rolling on a mostly unfloured surface is part of the key. This allows to the dough to adhere to board and then is stretched to size with fewer stokes from the rolling pin. I believe this plays a role in prevention of overworking the dough. But I could be wrong, It could be the opposite. The technique just may be more accurate at simulating how a dough sheeter "works" the dough. Overall it is more efficient: it requires fewer stokes of the rolling pin, and a smaller roller allows for more control so that you can focus on any areas that may be slightly thicker. It makes it easier to achieve an even thickness without a sheeter. We have used a wider rolling pin, but preferred the smaller rolling pin.
Some form of layering is also key: it "traps air between the layers". Therefore you do not want to compress the final layers or allow them to rest in stacked form as they tend to meld. These things will compensate for not have a forced steam impingement oven at home. This instant high heat from the steam jets could be compared to frying dough in hot oil. Most any dough, even those without ANY leavening at all will produce instant bubbles with the instant direct heat from the hot oil. This is also why docking home-versions may not be a good idea, the toppings usually create enough weight to keep the height of the bubbles in the center of the pizza small. Maintaining a good 1 1/2 to 2 inch boarder will allow large crust bubbles on the edge.
The cheater's formula is just that, the tortilla mix has a baking powder type leavening that aids in the bubble development, but it still requires some type of layering for "good" bubble development. I believe it also contains a dough relaxer that makes rolling a breeze.
Ernie, I haven't tried the cheater's dough in my kitchen aid, but if I were, I'd would probably start with the whisk, which is mostly considered a no-no. I would add the liquid a tsp. at a time until it looked like moistened crumbs. Halfway through you'd most likely need to use a spatula to bring the dry ingredients that hangout in the recessed bottom of the kitchenaid bowl, to the top. Otherwise I would simply toss the dry ingredients with a fork after each addition of the liquid. I personally feel that the dough hook, either the older c hook or the newer spiral hook would be slow to incorporate the liquid and ultimately overwork the dough. The whisk wouldn't be a good idea with the doughs that actually come together to form a ball, but will work well for incorporating non-melted shortening.
I added a graphic to this post to give a better idea for the folding method i used prior to the 3 layer technique shown in the sideshow.
I made my dough last night and realized that I have been doing a few things "subconsciously" that needs to be mentioned.
Halfway through the countertop rise I divide the dough (if making 2 pizzas) and turn the dough twice to form each into a ball. This helps the dough become more homogeneous and improves the rise volume.
Also when rolling out the dough, I roll the dough ball in the bench flour then roll the dough out to size, flip it over and bring in four imaginary corners to the center (makes something like a diamond shape but I try to keep it as round as possible), flip it over and press it into a round disc. I don't believe I'm wiping off the bench flour before folding, but I'll need to make the dough again to be for sure. Then proceed rolling the skin to full size. So, I guess what I'm doing is some altered form of sheeting and layering.
If the dough is rolled too thick it can reduce bubble volume and the bottom crust usually doesn't crisp well and stays pliable. Sometimes longer bake times won't remedy it either.
Later I mentioned that I was using the small roller to avoid rolling over the edge or using only slight pressure if necessary. This folding creates that trapped air along the edge.