Add all the sponge ingredients to the spiral mixer and mix on speed 1 until combined.
Ferment overnight (12 – 18 hours) at room temperature.
Add all the sponge and remaining ingredients to the spiral mixer; mix for 2 min. at 1st speed and 5 min. at the 2nd speed. Finish with an addition 2 min. at 1st speed. Temperature of the dough after mixing: 29-30C (84-86F).
Place the dough in a slightly greased bowl and ferment it for 90 minutes at 30-31C and 80% RH, or cover it with a wet cloth and ferment at room temperature for 120 min.
Divide the dough into 275 g pieces.
Round into balls and place onto a parchment paper tray.
Proof the dough balls for 60 min. at 30-31C and 80% RH.
Sheet the dough on the Rondo sheeter until desired diameter is achieved.
Dock the dough sheet.
Proof the dough sheet for 5 min. at room temperature.
Top with pizza toppings and bake in 525F hearth oven for approx. 10 minutes until desired color.
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