2000g +\-. I make the dough a couple days ahead and let it age in the fridge. The tub holds 1 gallon of dough .
460g active starter 100% hydration
600g H2O
425g semolina fine
425g AP
21g salt
40g EVOO
20g Non diastatic malt
1 pinch ADY
Mix everything til wet. Rest 1 hr. Do turns in bowl til soft and puffy ( 10-20) Let rise at room temp 1 hr then refrigerate for 1-2 days. Portion out while cold . I did 675g per pan. Let rise several hours till very puffy. Brush with EVOO bake 450° 15 min. This is par baking. Freeze or use immediately.
Note pans heavily buttered . Incredible crisp crust. No oil needed in pans. Perfectly browned. 
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