This is my first real try at making Sicilian pizza. I think it came out ok except that I believe I used too much dough. I had a 12x18 inch pan and my dough weight was 48 ounces. I'm not sure what the correct weight would be but the pizza was a little gummy in the middle even though it looked fully cooked. Any suggestions?
12 hour cold ferment
2 hours at room temp