425g bread flour
25g yellow cornmeal
13g malt extract
To that add 75g warm water/3g yeast, 195g cool water, 40g melted and cooled unsalted European butter and 10g salt. Mix until it comes together then lightly kneed until smooth. Place in lightly oiled bowl, cover and ferment in fridge.
After 36hr remove and press out, ball, and put back in bowl, cover and fridge for at least 24hrs. Remove 4hr before baking. Let sit 2hr, remove, coat with semolina, roll out to just under 1/4" and lay in heavily buttered 13-14" diameter 2" high black steel pan. let sit 2hr and then trim edges. Top with sliced mozz and (optional) sliced provolone then sausage (or whatever, i like sauted broccoli raub in garlic oil), then a little sauce, a dusting of pecorino romano, some shredded mozz and then a good topping of sauce. Cook for 35-40min on a stone/steel at 375. Dust with romano when done.
Sauce is 6oz paste with 20oz crushed/ground tomatoes with garlic powder, salt oregano and oil. Separate to maybe 1/3 in one bowl and 2/3 in other and to 2/3 add 12oz of chopped tomatoes and gently mix. Fridge these for 48hr. The 1/3 is what you use the first lower saice and the 2/3 is used to top.
I may try substituting semolina for cornmeal.