Chicago-style deep dish with pepperoni, spicy-garlicy San Marzano sauce, sliced lmps-mozzarella, Parmigiano-Reggiano
Based on a recipe from the Breville Pizza Virtual Pizza Tour
100% KAAP
52% cold water
5% pork lard
2.57% salt
1% non-diastaic malt powder
0.57% IDY
5 hr RT bulk ferment; 350g balls; 19 hr cold ferment; RT temper 90m; partially roll out; 1h proof; press into carbon steel pan
19 min on Pan Pizza setting in Breville Pizziaolo (pepperoni added with 4m to go), top control =1
Looks burnt on bottom, but it's just really dark brown.
Next time I might go a 1-2h shorter on the RT bulk ferment.