I’ve made this formula a few times and it’s working really well. The dough is easy to work with (but does get thin spots because of the high hydration) and the crust comes out light and tender, with good flavor.
- 258 gm freshly-milled hard white wheat flour (100%)
- 211 gm filtered water (82%)
- 1 1/4 tsp salt (2%)
- 10 gm sugar (4%)
- 10 gm olive oil (4%)
- 2/3 tsp yeast (.6%)
Mix dough (mix low 1 min, rest 5 min, mix med-low 1 min), and perform 4 stretch & folds with 5-minute intervals.
Divide dough into two 245-gm balls, freezing one and refrigerating the other.
Move dough from refrigerator to counter. Stretch out onto parchment-lined peel, then let rest for about 20 min. Preheat oven to 550° convection with baking stone in bottom.
Prepare sauce (14.5 oz can whole tomatoes, seeds and liquid removed, and 4 cloves of minced garlic, pureed in food processor). Shred mozzarella and parmesan.
After oven has heated for about 45 minutes, bake crust for 2 min. Add sauce and mozzarella, and bake for another 4-5 min. Remove and top with parmesan.
The garlic in the sauce overpowered the crust, so next time use less. Otherwise, delicious!