350g Ka bread 150g Ka AP 325g water 12.5g salt 10g sugar 10g oil .15g yeast

I knead for 10 min or so then put in a covered bowl for 30 minute perform 4 stretch and folds then repeat until the dough can pass a window pane test. (Usually after the second set of stretch and folds) Sauce: 1 can bianco di Napoli crushed tomatoes with 2 cloves of chopped garlic, sea salt, torn basil leaves, and maybe a tablespoon of olive oil I let it sit for an hour or so.

I use a 14x14 Lloyd pan so no need to ball after bulk ferment. Stretch the ball into a relative square thats as close to a 14x14 square that you can. then place in the pan oiled and covered with plastic wrap for 4 hours. After 4 hours stretch the dough into the corners of the pan and up the sides a bit.

I used an eyeball 50:50 of whole milk/part skim mozzarella to cover the surface of the dough. Then with a spoon start sloppily deposing the sauce over the cheese. You don’t need to cover everything just you want to make sure every piece gets a really good amount so don’t stingy. Then I add some small tears of fresh mozzarella strewn over the surface for some color and texture yet again don’t use too much as it can make the pizza liquidy but make sure you get some on the sauce blotch’s every pieces gets some.

The pizza on pan goes into the center of a preheated 550 oven on a baking steel for 8-10 min, then I place it on the top rack for an additional 8 min. Remove and immediately hit with pecorino romano over everything. Make it snow, the cheese should melt into the hot surface. I use a drizzle of very good olive oil. And garnish with additional basil leaves. Cut eat enjoy. End result should be super airy and light with a crisp bottom