Soooo, topped as described above and also a bit of feta in there too, always goes great when olives are in the game. The other cheeses are my usual 50/50 mozz and prov. Here's the formulation with the 'Craig Table' yeast adjustment. This worked VERY well and look forward to using it more with other dough types and bread too. BIG THANK YOU to Craig for doing this and all the ground work for making this so easy for all of us!!!!! I used 2, 400 gram dough balls and hand stretched as much as I could and TEASED it with a rolling pin the rest of the way to get it to 16". There was a lot of bubbles still in the dough before being topped. Light, crispy and still sturdy enough to hold the toppings. Bulked for about 8 hours and re-balled into 2 balls for the other 8, think I mentioned that earlier too. One more thing of importance, this was the 2nd time I used 50/50 GM 00 and Kyrol HG but the first time using the Craig Table, probably the best Chicago Thin crust to date!!!
water __ 249g
yeast___.25g (dough generator for original recipe would have been 2.492g, 10X more)