Tried this dough recipe last night, and I gotta say, I'm a big fan. This is possibly one of the closest I've gotten to a thin crust I've liked that was made at home... (to be fair, I've only tried 5 times I believe...)
I forgot to dock the dough unfortunately, but luckily didn't have any bubbling issues. I think I probably could've left it in the oven a bit longer for a bit more crisp, or done a final heat up on the steel, but this is world's better than any Chicago thin crust I've made yet.
Looking forward to toying with this recipe a bit more to get some more flavor and crispness out of the crust on the next go around. Thanks for this formulation!!