These were the results from using the flake flake dough at 3% of the total ingredients weight. A big bubble appeared on the top of the dough ball while it was in the deli case. I pinched the bubble at 2:34 PM and let the dough warm up at room temperature until 4:14 PM when it was opened. The dough ball opened very easily and almost fell open. The dough ball also opened very evenly. I could feel the fat flakes in the skin when opening it but the flakes flakes did not affect the opening of the dough ball at all.
The pizza baked normally in my deck oven but needed a screen near the very end of the bake. The rim crust spring was almost even all around the rim crust. There was a very nice moist rim with good oven spring.
The fat flake pizza tasted very good and had what I called a different mouth feel than any other pizza I have ever made. I can not explain the mouth feel right, but is was like it was almost silky in feel in my mouth. Steve also really liked this fat fake pizza. The rim crust was different too in that is was somewhat crispy at the edges but very soft in the middle of the rim crust.
Another difference in this fat flake pizza was we left a slice sit out at room temperature from 4:27 PM until 6:00 PM. That slice reheated just like it was a fresh out of the oven slice. The cheese remelted the same as a fresh slice and the rim stayed as moist as it was right after the bake.
The first time the pizza was cut with a rocker pizza cutter. The slice that was left and then went from cold to reheated was then cut with a scissors after it was reheated. I was surprised to see the oven spring in the whole slice that was cut with the scissors.
I started out by adding a lower amount of fat flakes than are recommended for the minimum amount. I wonder what percentage I should try next.