I just mixed strong bread flour, idy, salt, diastatic malt and water with EVOO. Also used 5% of organic dark rye flour. Than let it sit at room temp for 10 hours, then ball it and let sit another 5 hrs. Baked at 250 °C for 6 minutes, then added topping and baked for another 5 min. Then added Stracciatella. The goal of par-baking was to not allow the toppings to put the dough too flat (down).
All the topping i had on this beast: ham, sharp cheddar, Jalapeño. parmigiano, Stracciatella, roasted tomatoes, black pepper, evoo, salt.
The dough was very yummy despite i used very low quality bread flour, seems rye flour helped to boost the flavour. Also malt is crucial for low-temp home oven, we have made hundreds of blind taste tests with sugar, malt, combo, etc etc.
As for bubbles, there were many (not ton but is okay).
by AdHistorical3169