Bennie’s crust plus toppings had been so stunning I needed to strive it. No toppings at present as I made these for future adventures. 

I needed to make some modifications however that’s as a result of me not Bennie 🙏. 

2000g of dough 

Levain- 430g AP

              430g water = 860g energetic 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 skinny it finally I put it within the meals processor and whizzed it til it was tremendous creamy. 
Stirred every little thing collectively til moist. Left it 1 hr. Turned it out and did two moist laminations rolling it up after every. Oiled a big bowl and positioned dough in bowl. Did 4 folds to coat with oil. Left in heat place to rise. Retarded over night time. Took out and divided into 3/ 500g and a pair of/ 250g crusts. Buttered all pans and skillets . Pressed dough in brushed calmly with EVOO and let rise 2°. Baked 2 at a time @ 425° 10 minutes. 

The perfume is excellent. They rose like champs! The bottoms are good indicators of fermentation….THANK YOU Bennie. All headed to the freezer for future pizzas to be determined however one will certainly have lemony ricotta 😊.