I would like to submit my take on a great snack while BBQing, yes, the sausage wrap. Sausage, 1 slice white bread and something cold to drink. I took the casing off of the spicey jalapeno sausage cut it similar to peperoni, but not than thin, and fried it up. I sauced with the doctored spaghetti sauce and topped with the mexican mozzerella Oaxaca and store brand 'pizza mix" cheese. Cooked on the 10 stone at a temperature of 600 bottom and 750 top, for about 3 minutes. This dough was from the post under general, where Peter gave a list of same day doughs. I can't find the post again (it really should be a sticky), this is sad because this was probably my best pizza yet.
I found it. 3 hour proof.
100%, Bread flour (King Arthur brand), 9.24 oz. (261.70 g.), 2 c. + 2 T. + 1 t. (stir, scoop and level method)
62%, Water (warm), 5.72 oz. (162.25 g.), a bit less than 3/4 c.
4.6%, Sugar, 0.42 oz. (12.04 g.), 1 T.
5.3%, Oil (extra virgin olive oil), 0.49 oz. (13.87 g.), 1 T.
1.6%, Salt, 0.15 oz. (4.19 g.), 3/4 t.
1.6%, Active dry yeast (ADY), 0.15 oz. (4.19 g.), 1 1/8 t.
Actual water temperature used = 112 degrees F
Finished dough weight = 16.15 oz. (458.23 g.)
Finished dough temperature = 84.7 degrees F
Thickness factor (TF) = 0.105
Pizza size = 14”