First Attempt : New Paderno blue steel pans (I likey!). I don't have a stone in the oven...gotta get one for better, faster oven spring. Weather is getting warmer, so I don't know how many more of these I'll bake, as heating the house isn't the way in NC springs/summers.

100% KABF. Mixed 3min in my DLX mixer, stretch and fold every 20 minutes. Refrigerated for 24 hr. Stretch and fold 1x. Another 24 hour refrigerate. 2 hour rise in lightly oiled pan. 500 degrees on bottom rack for 10 min. topped with tomato, fresh mozz and pecorino romano. To the top rack for 5 min, then topped with sopressata. 3 more minutes @ 500 then cool on wire rack for 10 min.

Dig in !

Great taste.

Flour (100%): 380.92 g | 13.44 oz | 0.84 lbs

Water (78%): 297.12 g | 10.48 oz | 0.66 lbs

CY (.7%): 2.67 g | 0.09 oz | 0.01 lbs | Salt (2.5%): 9.52 g | 0.34 oz | 0.02 lbs | 1.71 tsp | 0.57 tbsp

Oil (3%): 11.43 g | 0.4 oz | 0.03 lbs | 2.54 tsp | 0.85 tbsp

Total (184.2%): 701.66 g | 24.75 oz | 1.55 lbs | TF = 0.15