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Good looking pizza...bottom is spot on from where I sit. Might want to try different mozz cheeses....was this one a "low moisture" or "part skim" getchai? Nice work. Bob

Thanks Bob! Yea, this cheese is labeled both "low mositure, part skim" - Yea I have been sticking with this one for a while but I should get back to experimenting with the cheese.

Morgan, You might want to use the methodology set forth in Reply 140 at http://www.pizzamaking.com/forum/index.php?topic=213.msg84184#msg84184 . You should use the thickness factor set forth in the last line of Reply 140.Peter

Morgan,You can double-check my numbers, but using the thickness factor 0.14291 for a 13" pizza, this is what I get using the expanded dough calculating tool at http://www.pizzamaking.com/expanded_calculator.html:Flour (100%):Water (55.555%):ADY (1.18518%):Salt (0.875%):Vegetable (Soybean) Oil (4.27199%):Sugar (1.875%):Dry Non-Fat Milk (2.35155%):Total (166.11372%):323.73 g | 11.42 oz | 0.71 lbs179.85 g | 6.34 oz | 0.4 lbs3.84 g | 0.14 oz | 0.01 lbs | 1.02 tsp | 0.34 tbsp2.83 g | 0.1 oz | 0.01 lbs | 0.51 tsp | 0.17 tbsp13.83 g | 0.49 oz | 0.03 lbs | 3.05 tsp | 1.02 tbsp6.07 g | 0.21 oz | 0.01 lbs | 1.52 tsp | 0.51 tbsp7.61 g | 0.27 oz | 0.02 lbs | 5.3 tsp | 1.77 tbsp537.76 g | 18.97 oz | 1.19 lbs | TF = 0.14291Note: Dough is for a 13" pizza; thickness factor = 0.14291; no bowl residue compensationPeter

Morgan,You can see how I arrived at the lower thickness factor value at Reply 6 at http://www.pizzamaking.com/forum/index.php?topic=4607.msg38909#msg38909 .Peter

Morgan, is that paprika the pepper they grind the spice from? In the US, I've only heard of paprika as referring to the spice, not the fresh pepper itself. Interesting.

Thanks to everyone posting here I have made my first successful pan pizzas! I have been lurking on here for a couple of weeks and the discussion here has made the difference between a recipe and a good recipe!