After a lot of tinkering, I think I have finally come up with the recipe that works best for me.
Cooked with the Gourmia indoor pizza oven, thin crust setting (525 top heat, 575 bottom heat). Time adjusted to 7 minutes. Turned convection on for the last minute.
- Bread Flour 100%
- Water 64%
- Olive Oil 5%
- Honey 3%
- Salt 2%
- InstantYeast 1%
I also used a 50/50 sourdough discard of 18% of total flour
Used a 330g dough ball for 12" pie
Mix all ingredients except salt and oil. Rest for 7.5 minutes.
Add salt and oil. Knead in electric mixer for 3-5 minutes until dough passes windowpane
Divide dough balls
Refrigerate.
Pull out 1 hr before planned bake.
Toppings:
- 90 g mozzarella, divided
- 45 g sauce
- 24 pepperoni slices
- 11 g spinach, roughly torn
Sauce pizza. Apply half the mozzarella, followed by spinach, pepperoni, and then remaining mozzarella.
Cook for 3-3.5 minutes on screen. Remove from screen and rotate 180 degrees, cook for additional 3-3.5 minutes.
by QuiteBearish