NY Style Cheese Pizza with garlic slices and oregano under the cheese which I think means it’s based on a Marinara in Mod Pizza. Forget which one.
Dropped the hydration to 65% @scott123 and used a 300g dough ball @Chris Hennes. Central Milling High Protein Bread Flour. Very happy with this. Given the hydration was lower (and it could have used another hour on the counter proofing) I was only able to get it to 12”. I have a 400g dough ball in the fridge that I should be able to comfortably get to 14” so we’ll see how that comes out at the lower hydration.
Otherwise, this was AWESOME. Cooked on my baking steel for 6 minutes at 550F convection. The sauce is a can of crushed Bianco DiNapoli tomatoes with 8g of salt. Only wish I had better cheese but was in a pinch so I went with Sargento Mozzarella. A friend is hooking me up with Grande so I’ll be set once I get that.