We baked it for 13 minutes at 450F on the middle rack. When we cut the pizza, we were disappointed in the thinness and crispiness of the crust even though we had rolled it out to about 1/8” thickness and they were no crispy small bubbles. The flavor on the other hand was very good and worth a rematch to work the bugs out of it. As I mentioned the Dough Doctors recipe I used is a scaled down version from a large batch operation and I did use instant yeast instead of the fresh yeast in his recipe although I only used a smig under 1/8 teaspoon. In addition, I think with the smaller batch the mix time of 4-5 minutes is to long.
Steve, any thoughts since you had more sucess?