Crust is a lean dough 70% total hydration. I do a big batch with 1000g total King Arthur flour, 500g in a 100% hydration 16 hour preferment (poolish). After bulk fermentation I split into four equal pieces and freeze for later. Topping is sweet onions and paneer tossed in some butter and curry powder.
Cooked on steels in an electric oven preheated to 550, switch to broil a few minutes before and left on broil while the pizza was in (about 5 minutes)
by Ok-Wasabi-9334