For the record I cooked it longer after this, gotta wait for it to brown a bit more because the middle cooks slower than the rim.
I would have that entire recipe if you are willing…
I apologize in advance for the imperial volume units
1 cup water
3 and 1/3 cups white flour, or 2 and 2/3 flour plus 2/3 cup whole wheat flour
2 tsp salt
2 tsp instant or active yeast from a brown glass jar
1 to 2 tbsp olive oil
2 tsp honey
2 to 3 tsp combined spices:
Garlic powder
Onion Powder
RosemaryMix, stretch, and fold until smooth and slightly glossy. Rise for at least 2 hours room temp under a sheet of wet cloth or plastic wrap. If you dont have time in the evenings you can rise it in the fridge overnight but you need to get the dough to room temp before cooking to avoid bubbles, some people use Dockers for this problem. Knead an hour before shaping and again when shaping onto a pan with parchment paper and a thin layer of oil. It can become difficult to stretch so you have the option of coating it in a thin layer of flour before shaping on the pan. While shaping, press from the center outwards, dont be afraid to press it quite thin because it will bounce back once you release. You should flip it over and press it again.
As for toppings I used a can of plain tomato sauce with the same spices, honey, and juice from a small can of pineapple, I simmered the sauce for about 20 minutes mixing often until the tomato taste was replaced with semisweetness. The cheese is low moisture (but not too low) part skin mozzerella. It has onion, bell pepper, black olive slices, sliced pineapple chunks, pepperoni, and some jalapenoes for my share.
Cook at 400F for about 30min, just pull it out before it chars and you will be good.
