Ingredients
10 kg  Forte / Forte Oro / Super / Farina 100% Grano Italiano flour (white bread flour)
6.5-7 l Water 65-70%
200 g Salt 2%
500 g Olive oil 5%
200 g Yeast 2%
Final dough temperature 26-27° C
 
Directions
Combine all ingredients except for 1 l of water and knead for 5 minutes on speed 1. Add the remaining water and knead for 6 minutes on speed 2 until dough is smooth and silky. Rest for about 20-30 minutes. Divide into pieces each weighing 0.9-1 kg for 60 x 40 cm sheet pans (or more for larger pans) and form into round balls. Roll out on sheet pans (preferably non-stick) greased with oil. Spread with tomato sauce seasoned with salt. Let rise in a proofer at 35° C and RH of 75-80% for about 70-90 minutes or at room temperature for a longer time. Bake at high temperature. Baking time about 20-25 minutes for 0.9 kg of dough. Take out of the oven, top with mozzarella or as desired and finish baking.