Pete, with that formula I make 16" pizza's on a screen.. so they are pretty much exactly 16" --
All Trumps Flour (100%): Water (57.8%): IDY (0.60%): Sea Salt (2.2%): Olive Oil (4.04999%): Total (164.64999%): | 193.52 g | 6.83 oz | 0.43 lbs 111.86 g | 3.95 oz | 0.25 lbs 1.16 g | 0.04 oz | 0 lbs | 0.39 tsp | 0.13 tbsp 4.26 g | 0.15 oz | 0.01 lbs | 0.76 tsp | 0.25 tbsp 7.84 g | 0.28 oz | 0.02 lbs | 1.74 tsp | 0.58 tbsp 318.63 g | 11.24 oz | 0.7 lbs | TF = 0.073012 |
I can toss this stuff, stretch the crap out of it, leave it thicker, get it real thin, and it doesn't tear.
Found it in other post as calculated by peter .08 with 1% waste
Hey Flagpull... what temps did you cook those pies at, 550? and for the first one, did you say that you used no stone at all? just the screen on the bottom rack?