14 inch dough formulation:
200g AP flour (I used King Arthur)
94g water (47%)
10g corn oil (5%)
1/8 tsp sea salt
1/8 tsp sugar
1/8 tsp IDY
Combine 100F water, sugar and salt. Dissolve. Add oil and IDY. Add in the flour and stir until all raw flour in incorporated. Gently knead the outside edges in the middle until its makes a ball (should be like 30 secs). Wrap dough in plastic wrap and set at room temp for 2hrs.
Good brand of crushed tomatoes
Pulverized fennel seed
Cheese: 9.5oz Whole Milk Mozzarella, Kraft parm under sauce and sprinkled more right out of the oven.
Gently roll dough out (slightly under 1/8 inch thick). I baked this at 500F with convection for 4.5 mins.
25 minute (quarry tiles) preheat at 500F, 4:30 bake.
Tip 1: I am convinced that docking these pizzas absolutely ruins the texture. Never again.
Tip 2: If using pepperoni put it under the cheese so the greases mix evenly with the cheese, sauce and crust.