Bennie’s crust plus toppings were so beautiful I had to try it. No toppings today as I made these for future adventures.
I had to make some changes but that’s due to me not Bennie 🙏.
2000g of dough
Levain- 430g AP
430g water = 860g active levain
Yudane- 108g Marquise wheat ( out of spelt)
215g water = 323g Yudane
Dough- 270g T 65
270g Semolina
140g Water
75g. YW
22g salt
17g non diastatic malt
28g EVOO
The Yudane was so thick I used the above YW to thin it ultimately I put it in the food processor and whizzed it til it was super creamy.
Stirred everything together til moist. Left it 1 hr. Turned it out and did two wet laminations rolling it up after each. Oiled a large bowl and placed dough in bowl. Did 4 folds to coat with oil. Left in warm place to rise. Retarded over night. Took out and divided into 3/ 500g and 2/ 250g crusts. Buttered all pans and skillets . Pressed dough in brushed lightly with EVOO and let rise 2°. Baked 2 at a time @ 425° 10 minutes.
The fragrance is outstanding. They rose like champs! The bottoms are perfect signs of fermentation….THANK YOU Bennie. All headed to the freezer for future pizzas to be decided but one will definitely have lemony ricotta 😊. 
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