I put the numbers in the dough calculator for two 15" pies, and I made the first one today. The interesting changes here were A, I did a 30 minute rest at 1st batter stage as opposed to 5, and B, I made the first one after only 3 days. I had also made this before in a 12" with the new mixer only, no hand kneading, and I noticed bubble reduction in the stretched dough. This time I added a couple minutes of stretching and folding. I'm a firm believer, still, that this...well gets air in there.
When I grew up as a kid there was a place in Long Island N.Y. named Mike's Pizza. What I loved about them was the ultra thin crust that just crackled in your mouth, lighter than air, you could hold it by the rim and it barely bent. Just amazing pizza. (and they had a great jukebox) Well my friends today, with G.B.'s formula, I have stumbled into a recreation of this pizza! It's a very proud day for me, really. I was shocked it was even any good after only 3 days, never mind having to pop over sized bubbles all over the dough once stretched. It didn't want to go to 15", but some aerial tosses got me darn close. Let me also say when you toss a 15" it's a lot different than tossing a 12". I know you pro's are laughing at that one, but to me this is a notable difference. It looks like it's about 28" in the air until you catch it again. Anyway I made a point of going light sauce, shredding frozen cheese to get it very fine, and just topping with pepperoni. I was on a N.Y. mission, well... mission accomplished.
In closing, let me say again, there's something very special about this formula folks. The ultra low yeast, no oil, it's ability to live (and keep getting better) up to 9 days without sugar, and now I learn it's great at 3 with the slight adjustments above, it's practically magical.