Za guy, good to hear that you are developing your skills at pizzamaking. It will be contagious, believe me. Keep going and you'll be a Master Chef at Pizzamaking at your home in no time. I've just been at it for about a year now, and while I'm not at the level of Pete-zza, DKM, Loowaters, Buzz or many, many others, I'm getting a lot of raves and accolades about my deep dish and thin crust pizzas from friends, relatives and neighbors. And I've surprised myself many times and said (to myself) . . . boy, that was really good pizza! And I've tried pizzas all over, from coast to coast.
Some thoughts and comments: Spend a little time going over those great dough calculation tools. You will find them incredibly helpful. Given as I have a hard time remembering what I did the last time that I made a particular type of pizza, I've found it useful to print out a particular formulation that I've used, date it and write comments on the sheet about pluses and minuses and things to add, subtract, revise, modify or try next time. It would be nice if there were a course of sorts on the use of the pizza dough calculating tools as I know it can look a little frightening at first. It really is super simple, though. I can work out a pizza formulation to try out in under 2 or 3 minutes, or even quicker. It's just practice.
For some, I understand that they have a little difficulty just finding the dough calculation tools on the website. When you first get onto the Pizzamaking.com site, don't first click on the "Enter Pizza Forum" button, because you may have a hard time getting back into them. Go to the left side of that first screen and note the many other buttons and click on "Dough Tools." I was not that bright in the beginning and couldn't understand what others were talking about as I couldn't find the tools at first. Maybe others have a better suggestion on getting to the tools, especially after you've entered the forums first.
Regarding pans: I know that 14" deep dish is commonly mentioned as the pan of choice and that you have 2 now, but my largest deep dish is a 12". I also have a 10" and two 9" deep dish pans. When I once had a 14" size pan, I found too often that my "customers" each wanted something different on their pizzas (which is very difficult to identify after baking), so I found it more useful to make a variety of pizzas using smaller sized pans. (It also gave me the opportunity to experiment with doing something slightly different with the dough formulations of each pizza to learn what was best.) But if everyone in your family likes the same ingredients on the pizza, the larger size 14" makes more sense. I cannot see the usefulness of a size larger than 14", but I know others do. My 9" pans get the most use of all.
My pans are all straight-sided deep dish pans as that is what I'm use to and prefer, but in the end, the tapered or sloped ones may be just as good. But because I am an old-time, deep dish pizza enthusiast, I guess the straight-sided type is just a stubborn tradition for me. Darker coated ones are best. Shiny ones are not good. Chicago Metallic, Professional pans are usually available at most Bed Bath & Beyond (along with the commonly available 20% off coupon) or their sister competitor, Linens & Things (they honor anyones coupons). I have several of them and they are excellent. Pizzatools.com is excellent also. You can usually order today and get it a week or so later (just by regular delivery). And others recommendations are great also.
Regarding use of scale, which is very useful to the whole effort, I bought my Salter electronic scale (model 1038) at Linens & Things (using the 20% off BB&B coupon) and it has been great. Just the right size for the average pizzamaking project. You'll learn quickly how to use the "tare" feature to zero out or take the weight of the container or bowl you're using out of the calculation. There are literally hundreds of types. Just avoid those that measure weights in "eights" rather than "tenths", and avoid the many that only measure to the nearest "two-tenths," rather that just one-tenth. Those never made any sense to me, but it's hard just looking at the box to determine which scale does what. Others, I'm sure, can also have some other great suggestions for you on scales.
My last thought is on use of a digital camera. Everyone knows a picture is "worth a thousand words." And the digital camera revolution has made it easier and cheap to take and share pictures with others over the internet. And the Pizzamaking.com website is just about the easiest of all websites to share and put pictures into your posting. It is so helpful and much more meaningful to the reader or viewer to see what you're doing or reporting on when you're able to view a picture or photo of what you are referring to and to actually see your pizzamaking results. Just a goal for the future, I guess. In the meantime, don't let that discourage you from reporting on your trials, tribulations and successes. --BTB