For correctness sake, it is @loo 's pal recipe
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I’ve been doing our dough in the Panasonic breadmaker, using Caputo pizzeria flour - comes out perfect every time! 
what recipe do you use Jim? the one in the recipe book is more of a Chicago style.
Honestly I just make up some nice bread dough and make a pizza in the normal oven. Tastes nice lol
Where is this pizza dough recipe please? Anyone know which post? I’ll see if I can give it a try but if it needs pixie dust flour then I might not bother.
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The one that comes in the Panny instruction book Rob, except with half the salt. To make 2 x 12 inch pizzas:
300gm 00 Caputo Pizzeria flour
Half teaspoon dry yeast
Half teaspoon salt (50% less than it says in the recipe)
1 tablespoon olive oil
170ml warm water
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The greatest of which was the woeful lack of photographic evidence for your fellows.
I was too busy putting it angrily in the bin 
But to visualize, imagine a burnt ring of pizza crust being removed on the peel, with the middle and the topping left behind on the pizza stone
Will go again later or tomorrow.
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The Money Shot.
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Wifey prefers a New York style thin and crispy crust - any recommendations for the best flour and dough recipe for this?
Looks like you’ve nailed it!
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Well payed Sir!
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Cheers. Bin flounce begone!
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Looks impressive
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We’re having people over including neighbours to see the Stourport carnival fireworks from our high up vantage point on Saturday, and pizza and cocktails are the main refreshments - pineapple has been requested 
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And denied
