This was one of the best pizzas I have ever, ever, made (or had).
Flour 15 oz 425g (100%) (half gold medal bread flour; half King Arthur bread flour)
Water 13.5 oz 382g (90%) (95 degrees)
Salt 1 1/2 t 7g (1.64%)
EVOO 5 T 68g (16%)
ADY 2 t 4.5g (1.05%)
Mix well. Let mixture sit for 10-20 minutes, then mix 10 minutes. Repeat.
Put in oiled pan, oil top of dough, cover with plastic wrap and let sit overnight in fridge. Let rise at room temperature for 3 hours before baking.
Baked 20 minutes. 450. Perfect. This pizza was the best ever. Light, crispy, flavorful crust.
Topped with 3 T EVOO, 1/2 t course salt, and 6 herbs; basil, oregano, parsley, marjoram, thyme, and rosemary. Pizza sauce from Pennmac in Pittsburgh, spiced up by me. Spoon sauce over pizza rather than spread to avoid pushing down air bubbles. Sausage on one half, sundried tomatoes on the other with a few mushrooms all over.
6 oz mozzarella.