World Cuisine 19 5/8" by 13 3/4" Blue Steel Baking Sheet
Used Steel_Baker's VP Recipe for a 12 x 17 pan, knowing that i would have a thinner crust. Used a 50/50 blend of Mozzarella and Cheddar. Pete-zza set me up for my second attempt with a dough conversion for my pan. All in all thought the Pizza came out great and with a thicker crust next time and hopefully soon some Coopers Cheese in my blend I will hit a double!!
Grew up with Coopers cheese in NE Pennsylvania and although its made here in Wisconsin (Green Bay) you can't get it here. Go Figure right!
Looking forward to Great Pizza...
Maroni's on St Ann's in West Side (Scranton) 2014 NEPA Best Award
Flour | 100% | 409g | 3.25 cups (bread flour)
Water | 67% | 274g | 9.8 oz (bottled water)
Salt | 2.0% | 8g | 2 tsp
Sugar | 2.0% | 8g | 2 tsp
IDY | 2.0% | 9g | 2-1/4 tsp (1 packet of bread maker yeast)
Olive oil | 2.0% | 9g | 2 tsp
Sauce: 1 can of crushed tomatoes, 1/2 large white onion finely chopped mixed in (no cooking, no spices). Please note that (1) 28oz can of crushed tomatoes with the recommended amount of onion will top (4) 12x17 trays so be sure to adjust your topping amount accordingly.