Thanks Garvey, When I started making pizza at home last year I actually started on your recipe. It was very good but I was having trouble figuring out the right cheese to use at the time, I was not getting the results I wanted and I became discouraged for a while. Until I came across this thread, I was using the pizza stone for a lot of different recipes but none of them were as successful as yours. Recently in Tampa, a Chicago pizzeria opened up called Rosati's that I used to frequent in the west suburbs of Chicago. I then correctly remembered that the crust that I liked was soft and foldable. I think I need to make your recipe again with the metal pan. Also thanks for your sauce and pizza recipes. Because of your blog I have been tempted to get my own pizza boxes so I can deliver them to myself LOL!
Thanks Chicago Bob, I used the Lehmann dough calculator for a 16" pizza and a thickness factor of 0.09
Flour (100%): 330.9 grams
Water (33.33%): 110.3
Milk (16.66): 55.16
ADY (1%): 3.31
Salt (1%): 3.31
Corn Oil (3%): 9.93
My digital scale from target only measures to the nearest gram so I usually just round the ingredients...
Also from Loowater's recipe are these directions I followed:
Stand mixer instructions: In the mixer bowl, add water and salt to dissolve. Addanyeast and allow to bloom for 5 minutes. Add half of the flour and combine fully on mix setting then knead for 8 minutes on 4 setting. Add remaining flour and attempt to fully combine. Note: Because the dough is very dry, it will not form into a cohesive ball; rather it will be loose and scrappy with some raw flour left unincorporated.
Rising: After proper mixing, the dough will be very stiff. Place dough in oiled bowl and allow to rise for a minimum 1 1/2 in oven with light on and hot water along with for humidity. Divide and let rise on counter for another hour or two or move to fridge for later use.
Instead of putting it in the fridge I used it right away.
I am really excited to start making 16" pizzas in my new pan than my 14" stone. That way I can make just one pizza instead of two. Maybe I can try switching to the gold metal flour and eliminate the milk and make it all water. All of your pies look great, if I take out the milk and use the flour you use, maybe I can eliminate some variations from your 1st pizzas on this thread. I can also try doubling the yeast and salt, that in combination with the new pan might produce results similar to yours. I am really just a novice that started making pizzas at home August 2012 so your advice is very much appreciated.