Dough (for two 8” X 10” pans)
Flour (Caputo 00) 100 % 300 g 2 c (about)
Water 75 % 225 g 1 c
IDY (SAF) 0.8 % 2.4 g 3/4 t
Salt (Morton Kosher) 1.75 % 5.25 g 3/4 t
Mix and stretch for 5 minutes, rest 15 minutes, stretch 5 minutes then rest 1 hour. A dough at this hydration is very wet and sticky, but should be uniform at this point. I do the mixing with my fingertips. Divide in two and cold ferment in a covered container in the refrigerator for 1-4 days. Stretch into pans greased lightly with vegetable shortening and allow to rise 3 hours before topping. In my oven, they bake for 17-19 minutes in the bottom of the oven at 475F. The pans cut nicely into 4 pieces so everyone gets two of the crispy edges. The crust should be light and airy and the bottom of the crust should be lightly toasted like a grilled cheese sandwich. I've been topping with 2 oz. mozzarella, 2 oz. provolone, and 2 oz. white cheddar for the cheese. Brick cheese is another common choice. The cheese or blend of cheeses needs to be one that will give a nice browned edge when pushed out to the pan. One of my favorite pizzas has red grapes halved, fresh rosemary and a little olive oil at the end. It is a version of a Tuscan bread called "schiacciata all'uva".
The flour I use; AP should work as well.
Fermented dough
Pans of this type were used in the auto factories as parts containers so were plentiful and cheap.
Press dough out with your fingertips
Baked
Crust
