OK, a couple more questions. What dough calculator do you use? I normally use the Deep Dish calculator so would I still use that and just set the sides to 0" instead of 2" for my 12" pan. I use ADY instead of IDY, assuming that will work but I'd use about 25% less so I'd set my percentage at .75% vs 1%? I use dough thickness factor as .15, is that OK? No oil in the recipe - all hydration is from water? Lastly I see your recipe in the first post uses bread flour, is that required or is AP OK? Using those values I get the recipe below. A 12" round pan will have about 40% more surface area than a 8x10 pan, and multiplying your 160g of flour by 1.4 gives 224 which doesn't match the 253 of the recipe?? Maybe because my thickness factor needs to be lower? If I lower the thickness factor down to .13 I get 220g of flour which is close but the amount of water for 70% hydration is 154 which is way more than your recipe???
Flour (100%): 253.44 g | 8.94 oz | 0.56 lbs
Water (70%): 177.41 g | 6.26 oz | 0.39 lbs
ADY (.75%): 1.9 g | 0.07 oz | 0 lbs | 0.5 tsp | 0.17 tbsp
Salt (2%): 5.07 g | 0.18 oz | 0.01 lbs | 1.06 tsp | 0.35 tbsp
Sugar (1.2%): 3.04 g | 0.11 oz | 0.01 lbs | 0.76 tsp | 0.25 tbsp
Total (173.95%): 440.87 g | 15.55 oz | 0.97 lbs | TF = 0.15
I'll post pics but just made a chicago style last week and ate at Tony's this week so I'm pizza'd out. Probably won't make this for 2 - 3 weeks, but I'll definitely post pics.
A round pan will certainly work. I have not used Jack cheese but Muenster will work. I always use some sharp cheddar too. Post a photo of your results!