Even the cheese and toppings look more like a Vincent pizza...
now, let's see those detailed notes!
Yes, it really is like an old Vincent's pizza. I have limitations though, with my oven and cheap stone. I have to limit the doughball to 16 oz, and that's just right for what Vincent would have called small, is my guess, about 15". Its 70% hydration, all high protein bread/crust flour.
Water hot into mixer (which cools it to warm)
ADY 1.5% about 1 tsp
Oil 1% about 1/2 tsp, Olive oil might be fancier, but actually corn oil tastes real good
Molasses 1.27% about 1/2 tsp
Stir, wait 10 min for yeast to start
Salt 2.0 to 2.8%, to taste. I like it saltier. I think Vincent's was saltier, but my memory has faded, so I make it how I like it. I want the crust to be so good that it ALL gets eaten GREEDILY. If not, its not good enough! When I was a kid, every single bite was eaten. No crust was EVER thrown away. I really mean that! My Mom made that comment...
Stir to dissolve the salt
Bread/Crust flour, sifted in
Stir with fork
Mix/knead in mixer, slow at first, clean down sides, then faster, 10 min total
Pull out quick and ball with oiled hands into oiled, covered tupperware, put in 100 degree oven with light on
Rest/Rise 45 min
Fold in on itself 16 times, then ball again, and put back in covered tupperware
Rise about 5 1/2 hrs, remove from oven
Preheat oven and stone 90 minutes to max (maybe 550)
Sprinkle flour onto board and 50/50 semolina/cornmeal mix onto peel
Spill dough "patty" very gently out of box onto floured board, sprinkle bottom with flour, spread in the air stretching from knuckles to knuckles, avoiding touching the outer 2" or so till middle is windowpane and pie is about 15", make sure bottom is not sticky, lay onto peel and adjust, avoiding disturbing outer crust area. Vincent, of course would have tossed it once, maybe twice, instead, but I found Frank's method worked well, with less risk, LOL, and if I'm careful I don't destroy the bubbles.
Gently spread on 1/2 cup sauce quickly, avoiding the outer 1 3/4" or so, then without actually touching the edge area get a few drops of sauce here and there. Its ok if you use a little extra.
Toppings wise, Vincent NEVER measured anything, and you'd never have complained there was too little of anything. I came to these quantities by going higher to the point where I had puddles of grease from the cheese and pepperoni, then backing off to where there was only a REASONABLE amount of grease, that it would absorb back into the pizza, it seemed, LOL.
Scatter 7 oz of cheese. Make sure to scatter a few shreds here and there around the outside of the crust. I like mostly provolone. Mix of mozzarella and smoked provolone would be Vincent's choice.
Scatter on 40 slices of pepperoni. My Daughter would let you know I counted them, and my best friend would tell you they were sliced too thin. The reality is that in honor of Vincent I made no effort to count and put about 6" of hand sliced pepperoni on. It was about right. Just borderline almost too much grease where there was a bit of a puddle, but a minute later the pizza had absorbed almost all of it buy was still crunchy and crispy.
Shake to make sure its loose
Slide it in and bake 9 to 10 min
Things should be browned, browner than golden, but not black.
Total time around 8 or 9 hours. I probably could have baked a bit sooner if I had needed to, but the dough "patty" looked about right, risen like what I remember, and jiggly like a jellyfish blob.