Here are the numbers and method for those interested...
These are for two 17" pies at 630gr each.
|748.66 g | 26.41 oz | 1.65 lbs|
464.17 g | 16.37 oz | 1.02 lbs
2.25 g | 0.08 oz | 0 lbs | 0.75 tsp | 0.25 tbsp
18.72 g | 0.66 oz | 0.04 lbs | 3.35 tsp | 1.12 tbsp
11.23 g | 0.4 oz | 0.02 lbs | 2.5 tsp | 0.83 tbsp
14.97 g | 0.53 oz | 0.03 lbs | 3.76 tsp | 1.25 tbsp
1260 g | 44.44 oz | 2.78 lbs | TF = N/A
630 g | 22.22 oz | 1.39 lbs
Thickness factor is probably around 0.085 give or take a few.
Add half the water to the bowl at a temp of 105°F.
Add all the yeast and sugar. Whisk and let it sit for 10 minutes or until it starts foaming.
Then add the oil and the rest of the water.
Sift in the flour. Pour salt on top of flour and mix on Speed 1 until no raw flour is visible.
Let the dough rest for 20 minutes in the bowl. Then knead on Speed 2 for 6 minutes. Pour onto counter, give it a couple of stretch & folds, shape into a ball and place in a lightly oiled bowl. Cover with plastic wrap and place in the fridge (bottom) overnight. The next day, divide the dough into 630gr balls and place into individual containers. Put back into the fridge and take them out 90 minutes before use to let them come up to room temp. I placed them directly on the counter, covered with a damp towel.
I always heat my stone on the lowest rack to the max but this time I used a lower temp of 580°F due to the higher sugar amount. My bake time was around 8 minutes. Now...and here's where the use of the broiler comes in...after 6 minutes, I switch over to the broiler for the last 2 minutes, maybe 3 depending on the crust's coloration. My bottom heating element cuts off the second the broiler is activated which I find pretty good because I found that it still provides a nice undercrust and takes care of the rim at the same time.
Now, you're oven may do it differently so play it by ear and keep an eye on it a little.
When it's done, let it rest for a few on a cooling rack.