I think I will go with the high-gluten flour, which will be Kyrol for now. Since Scott has tasted many more pizzas than myself, I believe he is right on using high-gluten. If that doesnít work out well, I will try a bag of All Trumps. The crust is quite thin and I will go with a thickness factor of 0.09 to start for a 16" pizza, for about a total of around 500 grams. I will figure out the formula this weekend.
The crust as I remember tasted a lot like the Lehmann crust. I will bake at 500 degrees F as mentioned before. I wonít be able to make this dough until next week, because I want to use my mixer at market and then also bake in the deck oven. If I can get some decent results there, then I might try the dough at home. I am just wondering how many days to cold ferment for the first try. I can remember the sauce coming out of the tube and it wasnít thin, to my knowledge. To me it tasted a lot like Stanislaus products. Now to figure that out.
All the different times I had Mackís pizza, I never remember the crust being that light. We always bought whole pies and either had them delivered to our place we were staying or ate right in Mackís. We would even bring a pie home in the cooler sometimes. It makes me also wonder about them making the dough and where they might make it. It would probably be in the basement. They have an open shop, so the high humidity there could easily come inside. When I remember eating there, it was always hot and muggy. I can imagine it was a high humidity in the basement, too.
Thanks for your help,