Check out last nights New York Style Lombardi Formula with Heckers flour.
It had a thickness factor of .165 quite thick but excellent.
680 grams Heckers
442 grams 112 degree water = 65%
6.8 grams sea salt = 1%
1.7 gram IDY = .25%
15 min Knead, Oil dough, Four hour rise at less than 72 degrees
24 hour fridge ferment, Produced 3 - 13oz doughs
2 hour counter rise, Baked at 550 degrees directly on 1 hour preheated stone.
This pizza was 10 inch at 13 oz = Thickness factor of .165
Excellent voids and a more tender outer crumb.
A Classic, Thanks SLICEofSLOMON
P.S. Bryan S, I use the KA Spiral Hook also. I love it. Much better than the c-hook.