If you're reading this thread then you should be hungry because the loads of Mac on this pizza was just crazy
Will definitely go with less Mac next time.
This pizza is actually a test after my experiment regarding the effects of kneading time on final pizza crust/crumb. You can find it here http://www.pizzamaking.com/forum/index.php/topic,9027.0.html
My usual recipe for the 18" pizza uses Gold Medal better for bread. It's 64% hydration with little IDY so it ferments over a 24 hours period at 76 F. The same was used for this 18" with Fresh homemade mozzarella http://www.pizzamaking.com/forum/index.php/topic,9053.0.html
My mixing/kneading procedure was to autolyse 75% of the recipe's flour for 20 mins. Add rest of flour while slow mixing for 6 minutes and then knead on speed 2 for 20 minutes. This procedure was working out well for me but estimated that the dough was over-kneaded for 2 reason. I compared it to the kneading time of Dough #3 of the experiment, also the dough had this shine to it that I think the gluten matrix was being damaged and releasing the water.
I changed the procedure to autolyse 75% for 10 mins. Dump the rest of the flour and mix on slow with beater for 30 seconds and then switch to c-hook and knead for 13 minutes.
It worked out well, actually the rim puffed up way much more than any of my previous 18" pizzas. Stretching it was even simpler, I didn't need to apply any force stretching the dough to 18", gravity did most of the work. Also, the crumb at the rim was fluffier and softer than the same dough using the older kneading procedure. Will certainly try this mixing procedure again and see if I can replicate these results. Seems like a winner so far.
What I didn't like was the fact that the cheese sauce on the rim was caramelizing real fast that it made me pull the pizza out before I can get better browning. The bottom was perfect though. Crisp and light. Eventhough my kids loved the idea of mac-n-cheese on top of a pizza, I don't think I'm a big fan of it. It just overwhelms the flavor of the crust which to me is the most important part of the pizza.