65% hydration, 2% oil, 2.5% salt, 0.5% DMP, 0.07% yeast, 18 hour RT ferment at 68F. (12 hour bulk, 6 hour balled)
550g dough ball docked, light sauced, then par baked for 10 min in a 12×12 lloyd pan on a steel in 500F oven.
Finished in a gozney Arc XL
by Fear_OW