Sure, I will write up the formulation, sauce and cheese blend, cooking instructions and post tomorrow
Sea salt 1.75
Pure OO 3
Sugar White .5
48 hour ferment at 36 degrees
14" is 12oz, can make as thin as you want. Dough is laminated, 3 folds and re-roll. Dock heavy. The thins in the pic are par bake, no cutter pan. For 4 min at 475 on stone. If you par bake you want slight ( very slight) brown spots, then it's done. Between 3-4 min max. You did not need to par-bake of course.
Sauce quantity: 14" is 6oz, 12" is 4 oz.
Depends on brand most are too light in fennel: I add the following to 1 pound Italian sausage
2 tsp fennel seeds
.5 tsp course ground black pepper
1 tsp ground fennel
This is heavy fennel but that's me, you can not use at all if you have a sausage you like.
28 oz stanislaus heavy puree
Add water for the thickness you like an oz at a time.
1/2 tsp garlic powder
1/2 tsp marjoram
1/2 tsp dried thyme
1/2 tsp basil
1/2 tsp course ground blk pepper
1 tsp sea salt
2 TBL Domestic Romano fine grate
30% part skim mozzarella
20% whole milk mozzarella
20% mild white cheddar
Sprinkles on top are 50% oregano and 50% basil