Cooked it on a steel preheated 30mins at 525F in a standard electric home oven. 2mins with just the sauce (to compensate for the low temp), then topped it and did another ~4 mins. The crust is a very high moisture dough that I cold-fermented for 2 days, so it was super stretchy which allowed for the huge oven spring and the bubbles.
The sauce is just pureed San Marzano tomatos, tomato paste, sugar and salt, and the toppings are full fat low moisture mozarella, basil leaves, olive oil and my favorite ingredient, the white stuff, shaved parmigiano reggiano ( ͡° ͜ʖ ͡°)
Cooked it on a steel preheated 30mins at 525F in a standard electric home oven. 2mins with just the sauce (to compensate for the low temp), then topped it and did another ~4 mins. The crust is a very high moisture dough that I cold-fermented for 2 days, so it was super stretchy which allowed for the huge oven spring and the bubbles.
The sauce is just pureed San Marzano tomatos, tomato paste, sugar and salt, and the toppings are full fat low moisture mozarella, basil leaves, olive oil and my favorite ingredient, the white stuff, shaved parmigiano reggiano ( ͡° ͜ʖ ͡°)