I'm not ready to start a new Donatos thread quite yet, so here's a little information about the dough I made yesterday. It's very similar to my previous dough, but slightly different, with considerably different dough management.
100% Superlative flour
1.5% Dry milk
Note that I increased the egg to 11% and I rounded the oil up to 4%.
With this batch I used water that was as hot as my tap will give me. I believe I mixed for 6 or 7 minutes, with a spiral dough hook. (It didn't take as long as the previous batch because it was a much bigger batch, or a more suitable batch size for my mixer.) I then covered the mixer bowl and placed the bowl in a slightly warm oven for 10 minutes, just to give the dough a chance to relax (not to bulk ferment). I removed the dough from the oven and divided, scaled, and rounded.
I've figured out a pretty good system for scaling the dough so I don't end up with a bunch of scrap dough or frayed crust edges. This is for doing it specifically at home. If I was doing it in a pizzeria or commissary (with a sheeter), I would do it much differently. Here's what I do: I scale each dough ball to the weight required to make a skin that's 1" larger than the skin I intend to make. So for a 14" skin (which ultimately will weigh 14.62 oz), I start with a 16.79 oz dough ball (which would be the target weight for a 15" skin at TF=0.095). That gives me a little wiggle room, in case I don't roll the skin perfectly round. After scaling the dough balls, I round each dough ball as much as possible, then place the dough balls back in the oven, covered, for at least 10 minutes before I begin rolling the first skin.
Instead of trimming the skins an inch larger than my target size (as I did before), this time I trimmed them to the target size and weight, then rolled them maybe half an inch larger, to account for shrinkage. These skins don't shrink much. After trimming and rolling a little larger than my target size, I allowed each skin to sit and relax for 5 or 10 minutes, with the skin slightly stuck to the work surface so it wouldn't shrink. After this rest period, I docked then placed the skin in the freezer on a flat pan. (If you can see it clearly, take note of the docking pattern in the pic below. If it's not clear enough to see, someone let me know so I can post a cropped and zoomed version of the same picture.)
I think I'm going to try at least one of these skins after a 24-hour thaw/ferment in the fridge + a few hours at room temperature. I also plan to use at least one skin after a 48-hour thaw/ferment in the fridge + a few hours at room temperature.
I did not roll any of these skins over cornmeal. Instead, I'm just going to sprinkle cornmeal on my serving tray before I place each frozen skin on the tray (before refrigerating). (I don't think cornmeal has any place on or in pizza, but I'm trying to clone a pizza that I know contains cornmeal on the bottom of the crust, so that's why I'm using cornmeal.)
I succeeded at trimming each of these skins to within about 10 grams of my target weight. (Yeah, I know it's confusing that I sometimes express weights in ounces and sometimes express weights in grams. I'm trying to switch over to grams, but it's easier for me to think in ounces.)
I'll probably make more changes next time I do this, partly because of what I've learned from this batch. For example, since it takes more than a few minutes to roll and trim each skin, each subsequent dough ball was a little more fermented than the previous dough ball. By the time I took the last dough ball out of the oven, it was a lot softer and airier than the first three, thus it was easier to roll. So obviously that means each of these crusts should end up with slightly different characteristics than every other crust. Or maybe not. If not, then I'll probably end up allowing the dough to warm up a little more with subsequent batches (before rolling).
Although I think this dough is about the proper stiffness, I feel like I could probably get by with using a slightly softer dough. I'll find out eventually.
Pic 1: Four skins. Two of them are 14" and two of them are 10". They've been in the freezer since I finished rolling them last evening. I don't know if you can see the docking pattern, but they are all docked, with one pass of the docker at each spot, just like actual Donatos skins.
Pic 2: One of the skins sideways, to show thickness. Fingers for scale, I guess. TF=0.095 oz of dough per square inch.