I'd like to see your recipe and workflow. Thanks!
This is the recipe card I got from the NY pizza summit. Roberto Capiruscio said he started to add baking soda and extra Virgin olive oil in his recipe. I'm not entirely sure if this is the old bag or new one.
It was very hard to stretch. I got a decent sized 8 inch round for my wife.
I halved the recipe and got three 280 gram dough balls.
But basically I tossed in the water with my ADY and put my kitchen aid at low next I tossed in the olive oil and baking soda then my flour and last of the ingredients.
It was a very wet mass after mixing I balled right away and proofed in the fridge for three days.
When I make my second batch I'll take more pics of the process