here is my recipe, not VPN, but the one I like, needs to be done the day before though...
1kg bread flour
650ml luke warm water (65% hydration)
2 tsp ADY
2 TBSP of dark brown sugar (yes tablespoons - sue me
)
4tsp salt
1/3 cup olive oil
add the water sugar yeast into a jug, mix and allow to stand.
once the yeast is doing it's thing, dump the oil on top.
put half the four in a bowl & mix the salt through.
add the water and mix into a sponge/batter/ very wet mess.
gradually mix in half of the remaining flour.
let it autolyse (rest) for 20mins.
dump the remaining four in a pile on the benchtop, and use this to knead the dough for about 7-10mins depending on your ability.
Do not add any more flour into the mix!!!
return to the bowl to prove for 1 hour.
punch down
prove for another hour.
knock down and make into 5 300g dough balls.
place these into individual snap-lock bags and leave in the fridge overnight.
remove the bags from the fridge, about 30mins before you need to use then to come up to room temp before hand stretching.
Use course semolina for shaping & on the peel.