Jon, anything you can do would be greatly appreciated. If you can bring your camera and a stopwatch (for the bake time) that would be nice I'm normally very comfortable reverse engineering NY style pies from seeing photos, but in this instance, there's really nothing to see, so I'm flying blind.
Palasport, is it safe to assume that you're not going to be in the Pittsburgh area any time soon?
In the other thread you described this pizza as having a 1/2" thick crust in the non rim area (undercrust). Are you sure of this?
No I won't be in the Pittsburg area anytime soon,as far as the crust goes the outer edge that touches the pizza box is apprx.1/2" thick,the dough were the sauce and cheese are is apprx" 1/4" thick,you guys are really helpful,the measurements are greek to me (I don't have any pro bakery pans or containers) and the cake yeast I have never used,is it the same as dried?
JON,boy you sure are quick you must have alot of connections, know the right people,thanks for the info hopefully we,can figure out the measurements ro convert them to normal size 50# of dough sure is alot of pizza. thank-you both for the help. Gotta go thanks.