A same-day direct-rise square aimed between Di Fara and Artichoke Basille's: 62% hydration with a little malt and sugar for deep browning, baked dark and bubbling with extra oil poured under the half-baked pie.
A same-day direct-rise square aimed between Di Fara and Artichoke Basille's: 62% hydration with a little malt and sugar for deep browning, baked dark and bubbling with extra oil poured under the half-baked pie.
Mix all ingredients into a smooth dough and let it ferment at room temperature, using it the same day after roughly 4 hours from first mix.
Oil a 12-by-17-inch pan generously. Press the dough out toward the edges; this batch makes about a 695 g dough ball for that pan (thickness factor near 0.12).
Top and bake hot until the pie is well-done and bubbling around the edges. Partway through, lift the half-baked pizza and pour more oil underneath to fry the bottom crisp.
Bake until the crust is deeply browned, light, and crisp.
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