Hi Peter, thank you for the nice welcome.
I'm not familiar yet with Randy's pies, but I will try to do a search. I took approximately 21 oz. of a pizza dough I've enjoyed, and I rolled it out, placing it on a "pammed" pizza screen. The screen from rim to rim is 15 inches, and I guess to fill in the screen, we're talking about a 14 inch pie. Peter, the pie had a gorgeous brown underside and by me, I don't plan on changing a thing. I've been removing the pizza scooping under the screen with my pizza peel. The pie comes off the screen like a dream.
Musing on future pizza bakes, I have already purchased a 17 inch screen, as I think that this size will be the maximum on my Primo Oval. If I were to notice one quirk regarding cooking on ceramic, it's that one side will tend to brown moreso than the other. The very easy fix is to simply rotate the pie mid-cook!
The following is a dough recipe that I've been enjoying, and you will know far better than I regarding hydration percentage. After I make the dough, I weigh out 21.5 oz., and I discard the rest. It's a double recipe of one that I've been making for years. I think that the next time I will just up my standard recipe by 50%, and I won't have to discard any.
17 oz. flour (I use Gold Medal all purpose)
2 tsp. Diamond brand Kosher salt
1 3/4 plus 1/8 tsp. SAF yeast
42 g. olive oil
10 oz. water
Look at me- - -I don't know from borscht, regarding bread or pizza flour! There is so much I need to learn, but what I'm making is thrilling to me and my guests. And the following technique is one that may get some pizza experts a little hot under the collar, but it makes me happier than happy. I take all of the dry ingredients and pulse in my food processor. I gradually add the wet through the feed tube. When the dough forms a ball, I let it spin for 2 minutes, activating the yeast by heating the dough. I plop the dough into a tupperware type container, and let it rise in the fridge for anywhere from a day or two in advance. I roll the dough out COLD onto the screen, and as I've said, it can stay in the fridge for up to 3 hours.
I've typed this response like a dervish, so I hope there are not too many typos. It's great to be back here, as my ceramic cooker has awakened a thirst/hunger for pizza knowledge that I haven't had ever.
Best to you,