NOTES: This was great but crust wasn't super crisp. Maybe try prebaking crust before topping. 1x 11" pizza; MFP
113.0 g AP flour
79.0 g water at 70-90F
2.1 g sugar
1.5 g Instant yeast (1.25x for AD)
0.0 g salt
10.0 g olive oil (FOR CONTAINER; NOT IN DOUGH)
124 g; 1/2 cup pizza sauce
113 g Mozzarella
Notes: 500F; Stretch on parchment; use oil from container, but only to about 1.5" around dough; don't oil farther to allow dough to stick to that part; use FLAT hands and press down; don't stretch; 3-4mm thick; 1/2 cup sauce; 113 g cheese
In a medium bowl, whisk the flour, instant yeast, sugar, and salt. Make a well in the center and pour in the water. Stir with a spoon and then knead with your hand just until the flour is moistened and the dough begins to form. Do not over-mix! The dough will be very sticky and rough looking, not silky smooth.
Cut the dough in half with a pastry scraper. With damp hands, roll each piece into a rough ball and place into a container with oil. Flatten the top with an oiled hand. Cover tightly. Let rise at room temperature for 45 minutes, then refrigerate overnight or up to 5 days. The dough should be roughly doubled in size before shaping.
Preheat 500F (260C) for at least 30 minutes before baking. Stretch the dough out on parchment paper -Use FLAT HANDS! Top with a very thin layer of tomato sauce and shredded mozzarella (or the toppings of your choice). The best mozzarella option for this style of pizza is low-moisture whole milk. You’ll need about 1/4 Lb (113g) per pizza.
Bake until the crust is nicely browned around the edges and underneath, about 8 min.
https://www.youtube.com/watch?v=0m4vyu5WCDg