153g 12% flour (and I added some semolina to the dough mixture), 92g water, 1g IDY, 4g salt. Left RT for an hoir or so after mixing, refrigerated 3 days, brought back to room temp over 2 hours. Toppings are tinned whole tomatoes crushed with oregano (also I simmered them a bit to reduce the water content), block of mozzarella cubed, pepperoni, pickled jalapeños (didn't have fresh), brushed olive oil on the crust.
Tasted good. The oil from the pepperoni made the very centre slightly soft but the base came out well. I know the crust won't be great without a steel and the underside is pale too. I feel like I'm making some progress though.
by Capt_Vindaloo