While I do not remember ever having a Round Table pizza, I thought I would give a try at making one as I'm always interested in finding a good pizza recipe. I chose this formulation for the dough/crust from one Pete mentioned above:
Flour (100%): 256.6 g | 9.05 oz | 0.57 lbs
Water (48.3%): 123.94 g | 4.37 oz | 0.27 lbs
IDY (.40%): 1.03 g | 0.04 oz | 0 lbs | 0.34 tsp | 0.11 tbsp
Salt (2.08%): 5.34 g | 0.19 oz | 0.01 lbs | 0.96 tsp | 0.32 tbsp
Sugar (2.08%): 5.34 g | 0.19 oz | 0.01 lbs | 1.34 tsp | 0.45 tbsp
Dry Non-Fat Milk (1.25%): 3.21 g | 0.11 oz | 0.01 lbs | 2.23 tsp | 0.74 tbsp
Shortening (2.08%): 5.34 g | 0.19 oz | 0.01 lbs | 1.34 tsp | 0.45 tbsp
Total (156.19%): 400.79 g | 14.14 oz | 0.88 lbs | TF = 0.08
For size, I put in a 15" round pizza in the expanded dough calculation tool as I had planned to cut the rolled out dough onto my lightly oiled 14" cutter pan. I used my new Kitchen Aid food processor, which seems to be a great device to make dough for some of these home made pizza crusts. I mixed all the dry ingredients first (used Harvest King flour), then added and pulsed the mixture with the shortening (Crisco), then added the water and pulsed for another 30 to 40 seconds. Very simple and quick way to make the dough. The crumbled dough mixture is thereafter so very easy to form into a ball, which weighed 13.6 ounces . . . a little less than the calculation tool indicated.
I then put the dough ball into a zip lock bag, sealing it after getting most of the air out, and let it rise on the counter for 4 to 5 hours. After it nearly doubled in size, I then put it into the refrigerator for about 42 hours. Thereafter I let the dough warm up on the counter for about an hour and then rolled it out by hand to about a 15 inch diameter. I didn't do any layering or refolding or such, as I am just first experimenting to get an idea of what this formulation tasted like. I used my new 14" dark, anodized nonperforated cutter pan (from pizzatools.com), which I've really come to like alot. I was very reluctant at first to get one, but I'm glad I did as it really has done the job well for me. I haven't used my pizza screens or stone since I got the cutter pan.
After docking the pizza with the docker, I put the skin in the lightly oiled cutter pan, and pre-baked it at 475 degrees F for about 4 minutes on the lowest oven rack position. After dressing the pizza with sauce (delicious 6 in 1 crushed tomatoes doctored up with a number of ingredients), toppings and cheese, the pizza was returned to the oven and baked on the lowest rack for around 7 minutes, then moved (still in the cutter pan) to the top oven rack for 2 to 3 minutes to help in browning the top of the pizza. Some pictures below (sorry the close-up one isn't in focus well for some reason).
This pizza, too, was excellent. It was crispy and firm enough to hold a piece straight out with all the toppings without drooping. To me it was another type of cracker crust and I will categorize it as such in my book of recipes. It was different in flavor and texture from the DKM version that I've tried recently and I plan to do a side by side comparison in the near future to better learn about the taste and other characteristics of each. Right now, they both are great in my book. The next time I try this formulation, however, I think I may roll out the crust to be a little thicker.