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Loo's generic thin formulation has a thickness factor of 0.09, which I've always thought is just a *bit* too thick for a midwestern-style thin crust pie. For me, a TF of 0.07-0.08 is just about perfect. Check out the photos in the first post of this thread: http://www.pizzamaking.com/forum/index.php/topic,6368.0.html especially the last photo, it's a fairly thick pie!
Hey steelplayer, there is a list of Midwestern-style thin formulations at http://www.pizzamaking.com/forum/index.php/topic,16422.0.html. Loo's formulation is good, but it was posted 5 years ago and quite a bit has been done since then. I would recommend you try Garvey's formulation, or Pete-zza's Vito and Nick's clone. There has also been quite a lot of progress with the HRI clone, but this is a rather unique style of pizza and isn't quite typical of Midwestern thin crust IMO.