Mamma Mia, that's some spicy pizza pie Garvey! It was the tastiest pizza I have made. I followed Garvey's formula to the letter for the skin and the sauce. I sized my dough ball for a 16" pie with a .07TF. I opened the ball to 16" and then used my cutter pan to cut out the skin to 14" to fit my stone.
Cook time was 15 minutes. The bottom of the crust was crispy, and the inside was light and chewy. It had a very easy bite, with no toughness to the dough. It was very filling, so I have about half a pie for leftovers. My taster loved it. I really like the flavor of the sauce along with spiciness. I will use it on my other styles of pies. I want to thank everyone for their input, especially Gavery, for taking the time and effort to post this wonderful recipe, and sharing it with the forum, and helping me.
Now I can make a great cracker crust, NY style, and a Chi style thin. I'm not sure witch style I prefer, but I really like this pie. It turned out great for my first try. Must be the detailed instructions.
So does it look like I am in the ballpark for the thickness?