Ultimately it doesn't matter I suppose, as it tasted exactly the way I wanted it to - crunchy on the outside, soft and pillow-y on the inside:
Making this was an object lesson in the profound effect that weather can have on dough. Apart from my culinary class, where we have a toasty proof box, I hadn't made a yeasted bread since the great Mid-Atlantic Snowpocalypse, and back then, in the middle of winter, I had to wrap my dough in blankets and put it by the heater and wait ... and wait ... and wait for it to finally proof.
Not this time! The yeast were practically jumping for joy in the sticky heat, as you'll see. For my fopizza dough, I used the Sicilian-style recipe at Robbies Recipes, except rather than knead by hand, as I usually do, I used my stand mixer, which took a lot less kneading time than the suggested 15 minutes. In fact, the gluten developed to the proper stage in about 7 minutes - you can check this by taking a small amount of the dough, gently stretching it out, holding it up to the light and looking for the developed gluten strands. It's called the windowpane test:
My baking sheet was a tad smaller and more shallow than the one called for in the recipe, but it worked out. First, I brushed on some olive oil and laid down some fresh garlic:
Next, red onions: