Thank you very much for your explanations and photos. They should be a big help to those who like a NY style crust with a small rim.
It took me a while to recognize the formulation for the "Modified NY Dough Formulation for 14" Pizza". The formulation is one that originated with Steve Z. (and posted on the front page of this forum) but modified to provide a thinner crust in a 14" size. I put together the modified formulation for the benefit of member PizzaEater who was looking for help in making a NY style pizza with a small, flattish rim (see http://www.pizzamaking.com/forum/index.php/topic,2796.msg24176.html#msg24176
, and particularly Reply 3).
Since you have modified the "modified" formulation, I took the liberty of running your numbers through my spreadsheet. This is how your new version looks from a baker's percent standpoint:Stevevit's NY Style Dough Formulation for Two 16" Pizzas
100%, Flour (Gold Medal bread flour), 19.47 oz. (551.27 g.)
58.2%, Water (tap), 11.32 oz. (320.84 g.)
5.07%, Olive oil (Classico), 0.99 oz. (27.95 g.), 2 T.
0.55%, Instant dry yeast (IDY), 0.11 oz. (3.03 g.), 1 t.
1%, Salt, 0.19 oz. (5.51 g.), 1 t.
Total percents = 164.82%
Total dough weight (for two 16" pizzas) = 32.05 oz. (908.60 g.)
Individual dough ball weight (for one 16" pizza) = 16.02 oz. (454.30 g.)
Thickness factor (TF) = 0.0797
Note: All measurements are standard U.S./metric
From the above information, you should be able to make any number and size of pizzas while keeping the crust characteristics reasonably constant. I briefly described how to do this at the abovereferenced thread, but if you need any help, let me know.
As far as your peel is concerned and the sticking problem, you might want to consider getting an equivalent-sized wood peel. I think you are OK with your metal peel for the hydration levels you are now using, but if you decide to go to higher levels, say, between 60-65%, the sticking problem is likely to get worse. I personally have several peels. One is metal but the rest are wood. I use the wood peels to load pizzas into the oven, and the metal peel to remove them (the sharp, thin metal edge makes it easier to insert under the pizzas to remove them from the oven).
I also wondered about the length of time it takes you to heat up your homemade "Hearthkit" mini-oven and whether you dismantle it to bake other items in the oven. I would think that with all the thermal mass of tile you are using that it would take some time to get the mini-oven up to temperature. Maybe in your case it is not a critical factor since your pizzas are very thin, more like a NY "elite" pizza along the lines of a Patsy's pizza.
Keep up the fine work.