NOTE: Mainly commercial (store-bought) yeast as primary leavening, small amount of sourdough starter added alongside for flavor/tang. Starter is secondary/flavor component, not the main riser. PAN TARGET: 11.5x16.5 pan (189.75 sq in), thin crust, just enough to cover pan (not deep-dish). HYDRATION: 65%. FLOUR: 500g or 550g - not yet locked in. WATER: 325g (500g flour) or 357.5g (550g flour) at 65% hydration. SALT: 2% of total flour. OIL: 2% of total flour. YEAST: commercial instant ~0.5-0.75% of flour. STARTER: ~10-15% of flour as flavor addition. MALT: ~0.75% of flour for crust crunch/browning. STATUS: In progress - being built live.