Tonight's pie... A little 9-inch personal, semi-Detroit style
Did a double-kneed. About 5-6 hours of room temperature ferment using .8% IDY, All Trumps flour, 75% hydration, and 2% salt.
Cheese was Supremo Italiano New York Blend shredded (from Restaurant Depot).
Jimmy Dean Italian sausage crumbled on top of cheese.
Sauce was Cento Chunky-style Crushed tomatoes, with garlic, basil, oregano, garlic powder, sugar, and salt added. Broke up chunks with immersion blender.
Sprinkle of parmesan on top
Butter Crisco on the bottom
500 degrees, 15 minute bake, on 2nd to bottom rack on 1-inch thick pizza stone.
Came out great! Would have been even better with an overnight fridge ferment, but this was a last-minute decision.
I may try parbaking it for 5 minutes next time, then top, and bake for 12-minutes more.