Here is the single batch recipe.
1 lb SAM'S Club Bakers & Chefs High Gluten Flour
1/2 oz Vegetable Oil
1/4 oz Salt
1/4 oz Active Dry Yeast
7½ oz 90°F Water
Mix in stand mixer on lowest setting with dough hook for 3 minutes. Lower bowl and scrape bowl sides and mix for an additional 1 minute on lowest setting. Dough will have some crumbs that can be pushed into ball when storing. Immediately place in covered bowl in refrigerator for 2 days.
Remove dough from refrigerator at least 2 hours before hand. Flour your board and roller. Roll out until 3/8” thick. Dock (to let out trapped air easier) and drag in flour both sides. Fold up like an envelope and then fold in 1/2 again and 1/2 again. Roll out until approximately 1/16 - 1/8” thick. This should yield a 16 inch crust nicely. Note: Taking small breaks to let dough relax helps. Once rolled out to size, dock and put in lightly oiled cornmeal sprinkled pan. Trim crust. Bake 4 minutes in 400-425°F oven. Remove from oven and poke crust with a fork and lightly press air of any inflated areas. Top and bake an additional 8-9 minutes.
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