Facing a few weeks of travel and I'm not liking the prospect of not being able to make doughs and this afternoon I worked myself into a panic thinking about it. Four hours later two pizza pies were found at the scene.
I'm a newbie who never mixed water and flour before three months ago so I used my standard recipe that I cobbled from the brain trust here. It works for me as a familiar baseline which I can tweak and see what happens. Normally I do 24-48 CF but today straight to the counter.
KABF, 61% w., 1% ea. s. su. o. idy. Kitchen Aid ten mins. Divided into two 266 gram dough balls and set to rest at room temp in oiled plastic containers. Three hours later they "doubled" in size and the doughs were ready to be formed.
Sweet Sauce: 6 oz Kroger tomato sauce, 1 good TBS piloncillo, pinch NaCl, uncooked.
Oven at 550º. Baked on bottom rack on perforated pan on stone, 2nd stone on rack above.
Pie 1 (Not shown.) 12" Olive oil, ½ cup parmigiano-reggiano, sauce, another ½ cup parmigiano-reggiano, melange of caramelized onions and roasted red bell pepper.
Pie 2 (Shown.) 12" Olive oil, sauce, 5 oz Harry David sharp cheddar, chopped sweet onion, chopped jalapeno, pepperoni. Note the topping-lanche due to stone teetering on rack. Grr!