I will try measuring by volume next time. Otherwise, do you think I can just cut off a portion of the finished dough, so that it's the right size? The stretching is not stubborn at all, it feels very elastic and I have not had a tear yet. I am stretching it to 13'', and I feel that I could go further with the larger dough proportions, but I sometimes miss the launch so 13'' is better for my 14'' pan. It would be fun to make an 18'' by tossing, but alas my oven isn't nearly large enough
I did notice that the rim was a bit large. I suppose I've been a little hesitant whenever it came to pressing around the rim, but I think I have a better idea of how close to get now.
In terms of the baking time, yes, I had the pizza in for a total of 5.5-6 minutes, with the broiler turned on for the last two minutes. I'm not sure if the different cheese color is from the extra two minutes, or the broiler; I'll test this next week.
The flour I used in the post before this latest one was KABF, no honey/molasses. My local department store ran out of KABF, so for these pies I used Gold Medal Bread Flour. To me, it performs as KABF did. You're right, it does look kind of dark, but as far as I remember that's how the colors were in person as well. Then again, I don't have any natural light in my kitchen at all, sadly, so I'll take a picture near the window next time.
And for the winter I would like to make a lot, so I'll probably get the plate. Rolled steel, correct? Going with this idea, does anyone have experience making dough in big batches? Is it simply a matter of jacking up the amounts at the same ratios? There's got to be something different with the process, perhaps all the added weight prevents rising or something? Just some thoughts, but it would also be nice to freeze dough to use as I need it, that way I don't have to spend the time on dough when I know I'm going to be busy in the winter.
Thanks again! I'll continue to post what I come up with in the future.