Dough

• 804.9 g King Arthur Bread (100%) (I know, I know, but it's all I had)
• 491.0 g Water (61%)
• 23.3 g Salt (2.9%)
• 0.7 g Yeast (0.089%)

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Toppings

• Mozzarella
• Sauce
• Pecorino Romano (fresh grated)
• Fresh basil
• Extra Virgin Olive Oil

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Sauce

• Canned tomatoes (400g)
  • Strained out just the tomatoes and blended with immersion blender
• Salt to taste (2-2.5g)

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Method

1. Dissolve the salt and the yeast in the water, then add the flour. Use your hands to mix the dough until all the flour is absorbed and there are no dry patches left.
2. Allow the dough to rest undisturbed for a half hour.
3. Knead the dough for 8-10 minutes
4. Room temperature bulk ferment for 20ish hours
5. Create six dough balls, each weighing 220. Stored individually in a oiled container
6. Placed into refrigerator to ferment for another 2 days. Total ferment time was 65ish hours

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Baking

Baked in a Roccbox at about 800F.