3 cups scooped then leveled of King Arthur bread flour
3 tsp vital wheat gluten
1 tsp salt
1 tsp sugar
250ml water (or 1.06 cups) 50 degree water
5/8 tsp IDY
Put flour in cusinart (using metal blade), then added gluten, salt, sugar, then yeast.
Stired around for a few seconds then slowly added water.
Once water absorbed, added oil slowly.
Oiled 2 tupperware containers, split the dough in 2 balls then tossed in there.
Regrigerated for 72 hours. Took dough out 1 hour prior to cooking.
Also, pre-heated oven at 550 for 1 hour before cooking.
Pizza cooked on a 14" 3/4" thick stone.
5 scoops of 7/11 tomatoes (I usually use 3 scoops), we wanted this one saucy.
Some other toppings like onions and black olives.
4 oz of Polly-O Gourmet Mozz and a sprinkle of sargento part skim mozz.
Pizza size was 14"
Cooked for 4 mins, rotated then cooked another 4.
Crust was crispy depite all of the sauce.