seems like thick pizza is making a comeback this week. well good news because the last 15lbs of dough i made has been for same-day, 2-4 hour sicilians. this sicilian pictured, is two 35oz doughballs in 14x10 pans.
950g flour, walmart AP
136g VWG, bobs redmill
(total combined protein was 16.4% i believe. VERY chewy and very flavorful. best i ever tasted)
70g straight olive oil
750g water, about 85ºf
20g salt, kosher
16g sugar, walmart
22g yeast, fleishmans ADY 1lb foilpack
mixed it all in my oster bread machine, took about 22 mins until dough looked mixed. mixing 4.28lbs of dough in a 2lb bread machine is quite a babysitting chore. pre-mix pulse is useless, after it switches to full-mix i have to 'stir' the dry and wet together to get the tiny 2lb mixer paddle to incorporate it all together.
mixed it up let it proof out until it doubled in size.
used a 50/50 sauce of jo-de prepared pizza sauce with oil, and samsclub diced tomates cooked down with garlic basil parsley black pepper garlic and oil. mashed the tomato chunks with a potato masher until they were uniform sauce quality. topped them with stella 50/50 mozz, and the other with 50/50 and margherita pepperoni, pennsylvania dutch mushrooms, and hand-cut black olives. sprinkled 1/2oz of romano on sauce of each pizza before topping.
alternated every5mins of bottom rack/second most bottom rack with these two. took about 18mins baketime, non-convection