Salted Mint Pizzas. These days, I stick with straight flour, making for a much faster, easier finished product, and with this style of pizza, more pie-for-your-time is a good thing.
Let all the whole batch of dough rise before you divide and freeze any portions. For a while I was making my square pie with a cooked potato added to the dough, which added a starchy richness and sweetness to the dough without interrupting gluten formation.
Knead the dough for 10 minutes by hand or about 5 on medium/low speed in a mixer with the dough hook. Basic Square Pan Pizza Dough Recipe (Sicilian-Style Dough) includes 17.5 ounces (500 grams, about 3 1/2 cups) all-purpose or bread flour, .35 ounces (10 grams, about 2 teaspoons) kosher salt, .18 ounces (5 grams, about 1 teaspoon) instant or RapidRise yeast, 1/2 cup extra-virgin olive oil, divided, 12.25 ounces (347 grams, about 1 1/2 cups plus 1 1/2 tablespoons) water, room temperature, Get a Pizza Stone. If you don’t have a pizza stone, simply use a baking tray in its place. Use fine semolina to roll out your dough. So with about a 50-50 water-flour poolish, I just did the math to figure out how much flour and water needed to be added in this second stage. Lots of places I read about aimed for a pizza dough at 100% flour, 65% water, 0.65% yeast, and between 2-3% salt.