Thanks again, that was on my "need to do list" as a cheaper alternative. It's good to know that is seems wetter.
You said the results were "great" but did you notice any difference or is it hard to tell since you baked in your home oven?
Did it develop flavor about the same?
Yes, this time the flavor AND the texture were there. It came out quite well. I let the stone heat up for 1 hour at 500 degrees in my oven before sliding the pizza on to it. The differences that I can tell you that come from using my 2stone vs. my home oven are with the 2stone:
1. Cooks quicker (obviously)
2. Crust is more done (browner, darker)
3. More puffiness in the crust. In fact, I often have to watch it closely because some of the bubbles will get so huge they will rise to the upper stone of the 2stone and stick there, moving the toppings all to the side as it rises. Cool looking, but from an eating perspective, it's overkill.
I have noticed both at Shakey's in Anaheim and at a Happy Joe's Pizza in Iowa City (similar style to Shakey's and Round Table) that with conveyor ovens and this type of pizza, there is one employee who watches the pizza through a slot in the conveyor and has a long metal rod which he/she will use to pop any bubbles that appear and get too big as the pizza passes through. Similarly, I really have to watch it on the 2stone.
I definitely recommend getting a bag of this Great Value stuff and playing around with the amount of water. It is definitely easier to obtain and cheaper than the Quaker alternative. Next time I make pizza I will probably be making a deep-dish for my family to provide some variety (plus deep-dish goes well in the winter time), but the next time I try the RT clone, I will cut back to 8 oz of water and go from there. Perhaps I will convert the English measurements to metric so I have more room to play with in terms of weights. I had no dry bits or clumps of flour this time, unlike when I normally use your clone recipe. The dough was quite wet, but I went ahead and it actually came out very well.