Can you (or Zack) describe the texture of the RT finished crust for me? I know that originally the RT post was moved from Cracker Style to American, which suggests something not quite like a cracker but more in the direction of the "softer" American style. Possibly something in between? The first RT pizza I made was chewy with a cracker-like crust at the outside edges. The second RT pizza I made was much more cracker-like. It had a bit of softness in the middle but the cracker texture increased moving out toward the outer edge.
I guessed on the cheese blend. But I would say that my ratio was pretty close to what you mentioned. I don't use a lot of cheese on my pizzas, so I tend to doubt that I used 11 ounces.
I was also wondering whether RT uses pizza screens as opposed to discs. If discs, are they just the plain aluminum ones or are they the fancier dark, coated discs?
BTW, I came across the following cracker-type recipe from Tom Lehmann. Maybe you can tell me whether that is more like a RT crust or a more crackery one:
Begin with a very basic formula as follows: High protein pizza flour 100%; Salt 1.75%; Compressed yeast 1.5%; olive oil 2%; Water 45% (+/-). Mix the dough in the normal manner. Retard the dough overnight before using it. After allowing the dough balls to warm for an hour or so, pass it through your sheeter to give a dough thickness of about three sixteenths inch. Fold the dough in half twice, so you end up with a quarter sized skin. Use plenty of dusting flour when putting the dough through the sheeter. Now, pass the dough through the sheeter again, sheeting the dough out to full size, about one eighth inch thick this time. Dock the dough, trim to desired diameter, sauce, top, and bake in a deck oven at about 475-500F. Bake the pizza directly on the deck. You will need to use some corn meal or semolina flour as a peel release when peeling the pizza into the oven. This pizza will generally take from 7 to 10 minutes to bake. Shame on you if you try to bake it faster!