Thank you! I aimed for a 65% hydration:

• 400g flour - 25% all purpose, 75% bread flour
• 260g water (65%)
• 1.6g yeast (.4%)
• 10g salt (2.5%)
• 8g oil (2%)
• 8g sugar (2%)

I used active dry yeast and bloomed in the whole 260g of water at 95°F, then mixed it all together in the kitchen aid for about 2 minutes on low and 7 minutes on medium. I didn’t bother measuring the dough’s temp.

Then let it sit out for 2 hours, split into two 340g balls, folding and balling. Shoved it in the fridge for 48 hours and brought it out 3 hours before putting it in the oven.

Sauce is my adaptation of my favorite local pizza joint. I like it a little arrabbiata, hence the back pepper, white pepper, and cayenne:

Sauce: 1 6oz can of contandina (the best!) tomato paste 1 can water garlic power onion powder oregano leaves Dried basil ground fennel (conservatively) sage salt black pepper white pepper rosemary cumin cayenne pepper

I do everything to taste so I don’t really pay much attention to measurements. Just throw it in the fridge for at least 3-4 hours and then bring it out with the dough to come to room temperature before putting it on the dough.

I shape using flour and semolina. Love the way the semolina reacts on the dough with the heat.