Apple yeast water and sourdough equal amounts 230g each . Dough 1/2 semolina 1/2 Arrowhead Mills Organic AP. 425g each. 600 g water ( used 100g YW as part) . 21g salt, 40g EVOO, 20g Non diastatic malt . That’s it. Mix everything til thoroughly wet. Refrigerate 1 1/2- 2 days . Butter large sheets divide dough approx 1000g per pan. Press out , rest several hours til very puffy. Brush with EVOO parbake in preheated 450° oven 15 min . Freeze one and top the other.
Crust is so light and so crisp but tender. Bottom browns perfectly due to coating the baking sheet with a cold stick of butter. Never oil. The cooked crust releases perfectly every time. I coat the finished crust lightly with sauce then top with Monterey Jack grated cheese then the mushroom/ onions precooked and drained. Then Fresh Mozzarella cheese and then drop tiny amounts sauce over and lastly Parmesan. Bake without pan on rack til bubbly 15 min or so at 450-425 watch closely. ( place empty sheet pan on shelf below in case of drips. This further crisps the bottom .)
top of crust after parbake:
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