OK I finally got a pan so I can make proper Greek-style pizza. It's a cutter pan, I think. It is 12" in diameter and has 1" walls, which meet the base at a 90 degree angle. It's not black unfortunately, just silver, but it was only $9 and it's the only kind they had at the store.

I modified Pete's formulation Greek MA#1 (

http://www.pizzamaking.com/forum/index.php/topic,691.msg144176.html#msg144176) to fit my 12" pan. I will be using fine sea sale and IDY with a 24-hour cold fermentation period. I also added 1.5% bowl residue. Taking all of this into account, the expanded dough calculator gives the following formulation:

Flour (100%): 217.23 g | 7.66 oz | 0.48 lbs

Water (41.725%): 90.64 g | 3.2 oz | 0.2 lbs

IDY (0.40%): 0.87 g | 0.03 oz | 0 lbs | 0.29 tsp | 0.1 tbsp

Salt (1.75%): 3.8 g | 0.13 oz | 0.01 lbs | 0.68 tsp | 0.23 tbsp

Olive Oil (1%): 2.17 g | 0.08 oz | 0 lbs | 0.48 tsp | 0.16 tbsp

Milk (fresh) (8%): 17.38 g | 0.61 oz | 0.04 lbs | 3.48 tsp | 1.16 tbsp

Eggs, large (2%): 4.34 g | 0.15 oz | 0.01 lbs | 0.86 tsp | 0.29 tbsp

Total (154.875%): 336.44 g | 11.87 oz | 0.74 lbs | TF = 0.1049307

I plan to cold ferment for 24 hours, I will let this warm to room temperature for 1 hour before opening it into the pan, where it will proof for an additional 2 hours.

**Can anyone give me some advice on baking temperature and time? ** (Keep in mind my pan is silver and not black.) If I don't hear back, I'll probably cook at 500 for about 10 minutes or so (?).

Thanks!