Last week I made my first attempt using the recipe Randy developed and Pete-zza tweaked (Randy's 16" American Thin with High Gluten). I used bread flour. At that time I rolled the dough out and trimmed it around a screen not wanting the bread like rim. Those turned out really well.
This week I decided to stay more true to the spirit of the original recipe by leaving the thicker puffier rim. I made a double batch of the dough, cut it in half, and refrigerated for 48 hours. I also made a thin cracker crust tonight. I did this first and the American dough balls ended up rising on the counter for 3 hrs. 10 min. and 3 hrs. 30 min. before use respectively. Longer than my last attempt. They were very pliable after this time frame. I bet I could have stretched them to easily make a 20" pizza. Both were cooked at 500 using convection mode for 9-10 minutes on a screen on a stone.
The first pizza was a spicy sausage, spicy pepperoni, and roasted red and yellow pepper, with 50/50 mix of whole and part skim mozz.
The second was all mine, made with toppings my wife won't touch. Anchovies, very thinly sliced sauteed button mushrooms, and green olives with the same cheese. A salty pie to say the least.
Both were very good. They needed to be supported while eating and were conducive to folding and eating. I believe the slices in Pete's thread would support themselves. I feel the sweetness of this dough combines very well with bold flavor ingredients. I like that it can be rolled out for the result I achieved last week (smaller crunchier rim). I think both are equally good. The second ball should have been used a little sooner. It was REALLY pliable.
Here's some pics. Thanks again Randy and Pete-zza. Lots of leftovers tomorrow from tonight's three pies worth of practice.