Pizza Fatty with Q-vue

Thanks for all the kind words, It was freaking amazing to say the least, and the crust was nice and crispy.

Dough Recipe as requested:

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup warm water
1 tablespoon barley malt syrup
1 teaspoon yeast
1/4 cup corn oil
1 tablespoon extra virgin olive oil
1 teaspoon sea salt
1 pound King Arthur Unbleached Bread Flour

In a 2-cup glass measuring cup or bowl, add 1st 3 ingredients and about 1/4 cup of flour from the pre-weighed one pound batch; mix until yeast is dissolved. Allow yeast mixture to set until sponge forms (about 10 min).

In a heavy duty stand mixer fitted with a dough hook, add salt, remaining flour, oil, and yeast sponge; then mix on low speed until a ball forms. Additional water may be needed, but add 1T at a time! Stop mixing when ball forms as this dough should not be kneaded. Place the ball of dough in a plastic bag and refrigerate for 24 hours. This step is absolutely necessary to develop the right texture and most importantly, the right flavor!

After the dough has ripen for 24 hours, remove from refrigerator and place in a warm place for at least 2 hours

I forgot to add that I used a blend of part skim Mozz and Scamorza for the cheese.