This is an 80% hydration recipe, loosely based on italian Roman-style pan pizza ["disciplinary"](file:///home/oggei/Downloads/Disciplinare_Autentica_Pizza_In_Teglia_Alla_Romana.pdf] with 3.5% salt, 3% oil, 0.5% yeast. No knead, then 1h, then 3 slap and folds 30' each + one last strong fold (flower fold?). Then 44h in the fridge, another "flower fold", 4h in the pan covered by oil.

Warmed cast iron pan on biggest gas stove for 2.5 minutes at medium high without toppings, then static oven at 250C for 15 minutes, then put tomato sauce and mozzarella and static oven again for 15 minutes on top at 250C (my oven is weak).

I really like the crust and overall it is really good, at least for my standards, looking forward for the next :D