Recipe:
*100% Flour (KA Special Patent or BF 90% / CM Fine Whole Wheat 10%)
*71% Hydration
*2.5% good quality olive oil
*1.5% sugar
*2.3% salt
*0.3% instant yeast
*Use 20% of the flour and an equal amount of the water as a poolish (I use all bread flour for the polish). I put 0.1% yeast in by percentage of the poolish flour.
*Example: If you are using 1000g of flour (and 710g water), mix 200g bread flour + 200g water the night before + 0.2g IDY – next day on the final mix, you would add 700g bread flour, 100g whole wheat, and 510g water, and your poolish in the final dough.
*Cheese: Grande 50/50 Blend of Whole Milk Mozzarella & Part-Skim Provolone
Sauce:
*Stanislaus Tomato Magic #10 Can
*18g Kosher Salt
*9g sugar
*5g oregano (1-1.5 tbsp)
*7g garlic powder (0.75 tbsp)
*simmer and reduce for ~40mins or until thick enough to sit on pizza without rolling off the sides
*-Crisco an 8×10 lloyd pan, add 295g dough ball, press out every 30 minutes until reaching the ends – proof till puffy (6-7 hours at 68F, depends)
*-par bake at 500F on a baking steel, middle rack for 6 mins
*-wipe out and clean pan, add 1 tbsp olive oil and wipe around pan until a thin layer
*-add par baked dough, top, bake at 500F for 13-15 mins and broil the end if toppings need a bit more char
Have fun!
by Fear_OW