Cheap provolone, swank oregano

RT: 8h at 66F

DOUGHBALL WT. 250g (12" pizza)

FLOUR 100%

WATER 67%

IDY 0.12%

SALT 2.4%

OIL 3%

MALT 0.19% (210 Lintner)

Baked ~5m on 1" cordierite @ 585F (Frigidaire Gallery crappy home oven)