Great site! I used your recipe for thin crust pizza dough to make the pie shown in the attached photos. I ordered perforated cutter pans, the heavy rolling pin, and a dough docker from Lloyd's pans as suggested on your site.
This is a 14" pie pictured on a 15" baking stone. I used my own pizza sauce recipe. For the cheese, I used grated domestic provolone and mozzarella bought from a neighborhood supermarket. The flour is La Romanella high gluten flour ($5.19 for a 25 lb. bag at Smart & Final). This pie has pepperoni, canadian bacon, sliced mild Italian sausage, sliced mushrooms, and diced green bell pepper as toppings. The crust had a nice snap to it, was thin, dry, and crackery.
The pie was baked in an apartment sized Hotpoint gas oven set to 500 F (though my K-Mart Martha Stewart brand oven thermometer placed the temperature in excess of 550 F). Cooking time was about 5 minutes. Dough was mixed in an Electrolux Magic Mill stand mixer using the dough hook attachment.
I live in California and have had Round Table and Straw Hat pizza on many occasions. This was every bit as good as their pizza. (I think Round Table's sauce is too spicy, though)
