Will is the Master but I had a “ bucket o’ dough” so I will post as well . Endless shapes and sizes and permutations.
No kiddos helping they’ve gone home , mores the pity!
2000 g of dough makes one big sheet 1000g and two Detroit deep pizza crusts 500g each . All my pans look “ rough” but they bake up nicely. I butter just like I do my Pullman with cold butter and the crust will crisp nicely and no stone needed or special treatment.
I pat out cold retarded dough in the buttered pans and then let it rise for several hours slowly on the counter. Brushed well with EVOO. Par baked at 425. When cool I freeze and when I’m making a pizza the topped crust goes in the oven directly on the rack with a sheet pan on the rack below to catch drips. This ensures the bottom will be light and crisp.
Formula :
660g active starter
500g H2O
750g flour - equal parts Arrowhead BP and Fine Atta Durum
21g Kosher salt
40g EVOO
20g Non diastatic malt
Mix and bowl folds will come together beautifully after a few rounds of bowl folds. Rise at room temperature then refrigerate til ready to use. I’ve left it several days and no ill effects. 
- trailrunner's Blog
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