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Bill, Pete,With that basic recipe and quantities, I've been making two 11-12" pies. Very thin. I'd guess in the .075" thickness range
Bill,The recipe you used is the one at http://www.pizzamaking.com/pizzainnstyle.php. That recipe is intended to make one pizza but with some dough left over as a result of making the skin larger than the pan and trimming off the excess.Peter