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@scapa909
No worries, i thought the pan grill method was well covered here but here's my method:
300g Warm water
16g EVOO
16G Salt
190g Levain (30g mother/80g water/80g flour + 8hrs)
500g Shipton no4
Disperse the levain in the water and oil, add the flour and salt and bring together into a shaggy mess.
Leave for an hour at 16-20degs
Give a quick gentle knead and retard at 0-5degs for a maximum of 48hrs, I gave this one 16hrs.
Portion into 200g and leave on the counter (covered) for at least 4hrs at 16-20degs.
Ive a pretty old belling oven with a separate grill that i leave on full for 5 mins.
Get the pan hot on the hob and slap out the dough
I give the dough 30/40 seconds on the pan before i sauce then another 20/30 seconds before other toppings are deployed.
Then it gets chucked under the grill as close to the element as i can.
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