Hayden mills flour ( I think I need to try adding gluten to strengthen), 60% hydration, 2% salt, 2.5% oil , 24 hour room temp fermentation.
sauce is Bianco dinapoli crushed with oregano and salt added.
pecorino first then. whole milk mozz and Parmesan grated on out of the oven.
350g dough balls, about 15-16" final pizzas (14" tray pictured).
by rayfound