Homemade 16″ pepperoni pie

20% poolish (100% hydration, 16h room temp); 45min autolyse; 2h room-temp bulk; 48h cold ferment; 1.25h temper pre-bake.

70% Hydration
2.5% Salt
3.5% Olive Oil
1% Vital Wheat Gluten
0.25% Diastatic Malt Powder
0.25% Non-Diastatic Malt Powder
0.275% Instant Dry Yeast

80% Central Mills 00 Fortified
10% Central Mills Organic Whole Spelt Flour
10% Cairnspring Expresso T85

500g dough balls stretched to 16”. Baked at 650F for 8-9 minutes on the Gozney Arc XL