Generic Chicago Thin Crust 11/17/2011-11/18/2011-Attempt for a V&N Clone

I had some luck with the sticking point of the formula set-forth, as anyone can read below.  Since I really have no idea of how thin this next crust should be, I will roll again and then weigh any extra dough.

At least I was glad this crust did have a good flavor after playing around with the Ultra-thin thread and those crusts having no flavor.  Steve and I talked yesterday about the pizzas we made and I said this almost was like the pizza I tasted at the New York Restaurant and Pizza Expo, except the crust was a little softer on the real Ultra-Thin pizza.  Maybe my memory isn't exactly right, about the real Ultra-Thin pizzas, but the pies were good yesterday.

I made another dough ball this morning using the 12" formula you set-forth.  I used my Kitchen Aid professional HD to mix the dough.  I also used whole milk in the formula.  The dough was sticky when finished, but I have since reballed the dough two times. It feels drier now, but probably will get sticky, like my last dough did.  I will take another picture or pictures of how this dough looks during today.  I am going to try and use my home oven to make this pizza.  I will wait until I think the dough looks ready, or might even refrigerate it again and wait until tomorrow, all depending on how this dough ferments at ambient room temperatures of 74 degrees F.  I am going to go to market today to pick up my docker, dark perforated pan, and big rolling pin.  I saw how this pizza turned out in my home setting with my oven.

Norma