I used Mike Essen's formulation with kabf. I planned a 5 hour rt (72 degrees) fermentation.

Flour (100%): 227.68 g | 8.03 oz | 0.5 lbs

Water (60%): 136.61 g | 4.82 oz | 0.3 lbs

IDY (.5%): 1.14 g | 0.04 oz | 0 lbs | 0.38 tsp | 0.13 tbsp

Salt (2%): 4.55 g | 0.16 oz | 0.01 lbs | 0.82 tsp | 0.27 tbsp

Olive Oil (1.5%): 3.42 g | 0.12 oz | 0.01 lbs | 0.76 tsp | 0.25 tbsp

Sugar (1%): 2.28 g | 0.08 oz | 0.01 lbs | 0.57 tsp | 0.19 tbsp

Diastatic Malt Powder (3%): 6.83 g | 0.24 oz | 0.02 lbs | 2.30 tsp | 0.76 tbsp

Total (168%): 382.5 g | 13.49 oz | 0.84 lbs | TF = N/A

Dough is for a single 13-ounce dough ball for a single 15" pizza; nominal thickness factor = 13/(3.14159 x 7.5 x 7.5) = 0.073565; bowl residue compensation = 2%)

https://www.pizzamaking.com/forum/index.php?topic=8093.1200My first problem was getting our old j hook KA mixer to play nicely with the dough. It ended up catching the dough on the hook and slapping it around the bowl. I pulled the dough after 6 minutes, it was rough but looked well-blended.

I clumsily opened up the dough but sorta got the hang of it in the end. I think when I pushed/turned, I lost some of the rim by pushing on it instead of the dough lower in the circle. Oddly, hand stretching went pretty well though I did end up with a small tear which I repaired. In the end, the pizza on the peel was 15 inches.

here are some dough photos...I'm guessing the rise was 2x the original size...maybe 2.5x