Apple yeast water and sourdough equal quantities 230g every . Dough 1/2 semolina 1/2 Arrowhead Mills Natural AP. 425g every. 600 g water ( used 100g YW as half) . 21g salt, 40g EVOO, 20g Non diastatic malt . That’s it. Combine every thing til completely moist. Refrigerate 1 1/2- 2 days . Butter massive sheets divide dough approx 1000g per pan. Press out , relaxation a number of hours til very puffy. Brush with EVOO parbake in  preheated 450° oven 15 min . Freeze one and prime the opposite. 

Crust is so gentle and so crisp however tender. Backside browns completely because of coating the baking sheet with a chilly stick of butter. By no means oil. The cooked crust releases completely each time. I coat the completed crust  evenly with sauce then prime with Monterey Jack grated cheese then the mushroom/ onions precooked and drained. Then Recent Mozzarella cheese after which  drop tiny quantities sauce over and lastly Parmesan. Bake  with out pan on rack til bubbly 15 min or so at 450-425 watch carefully. ( place empty sheet pan on shelf under in case of drips. This additional crisps the underside .)

prime of crust after parbake: