Bob and Morgan

Thanks for the encouragement. As this was the first pizza recipe on the forum I had any real success with, and with my new found understanding of the expanded dough calculator and bakers percents, I have chosen this pizza recipe to test my understanding of the dough calculator. Based on Peter's formulation found here

http://www.pizzamaking.com/forum/index.php?topic=4607.msg38909#msg38909 , I used the calculator to find out the thickness factor for a 14" pie scaled down to 22 ounces. It is 0.142857 TF. Knowing that I found out that the numbers for a 13x9 pan are about the same as 12.2 round pan in total area and dough ball formulation. Bob confirmed for me last night that the weight in ounces divided by the area in square inches equals thickness factor, and with thickness factor set, I can figure out total area in square inches of all the different sized dough balls I want to make, and make dough for several sized pies at once. Tonight I made a 14" in a cast iron on a preheated stone. This works if the dough is not refrigerated in the pan and the stone is at one above the lowest rack in my oven. At the middle rack in aluminum cake pans, I also made a 13x9", 12", and 9" pizza's, and a 6" "Hershey's chocolate dunkers", all from one massive dough ball made is my bread machine. I cut and weighed to specific weights based on calculations made with the expanded dough calculator. I have come a long way in a couple of months. I shared with the neighbors and they "want the recipe". Having made this a few times, in different ways, I have found the refrigeration of this dough is really not necessary, if the dough is allowed to rise in the pans for about an hour or so.