After the last few attempts at clone types from PH and Uno my wife and daughter have instructed me to make a thin crust
I made the dough before work today and will make the pie for lunch tomorrow
The digital scale is the best investment so far. It takes the guesswork out of the equation. I thought the dough looked a bit dry when mixing it up, but it formed a nice ball when I dumped it out of the mixer.
Pics will be posted after the cook, I am looking forward to it and hope it works out OK. I have some of the Pappa Johns sauce leftover from the last pie. I will be using the low moisture shredded Mozzerella again.