Peter,
Sorry for my slow response. Also I apologize for my fading memory. You’ll notice a difference between what I posted here and above. Since I’ve just been making fine adjustments, I have not gone back to look at my baker’s percents. I just pencil in the changes on the paper I keep in the kitchen drawer.
Following are my dough details. I use a 17x12x 2 inch pan.
Flour 100.00%
Water 70.00%
IDY 0.50%
Salt 1.75%
Sugar 1.75%
Oil 4.00%
Note: I always use half whole wheat and half bread flour, which probably helps absorb some of the water.
There is often a slight adjustment of the dough at the end because I prefer to use KA flours, but can’t always get it, so I often use Fairhaven flours
http://www.fairhavenflour.com/, but sometimes I’ve used Gold Medal Bread Flour in the mix. Three very different flours require adjusting on the fly. It’s a sticky dough that I roll to fit the pan. I usually have about 50g of olive oil in the pan before adding the dough, so it puddles in the corners and helps keep the dough from sticking during the pre-bake as well as providing a nice crunchy curst.
I sprinkle Italian seasoning on the par baked dough, and add Broccoli if I am using it, then cover with cheese and dollops/;medallions of sauce, add minced garlic, onions, etc. on top. I add the Broccoli under the cheese to keep it from burning. It’s precooked and wrapped in paper towels to get some of the moisture out.
Jack
