Well, these look O.K., but really didn't work out that well. 100% KABF, 63% H2O, 2% Salt, 0.5% IDY. Dissolved salt in water, added flour/yeast, mix, knead for 8 min (Cuisinart dough hook). Split into two balls, in the fridge 22 hrs, @ room temp for 2 hours. Two 10-inch pies @ 222.66 g | 7.85 oz each. TF = .1.
Bottom stone @ about 650, top 680 or so. I pulled them when they started to char up. Here's what went wrong:
• The dough was slightly under cooked, but I needed to pull them before they torched off.
• Rim was larger than I wanted, though I placed toppings pretty far out to the edge.
I’m thinking I just need to use smaller balls and stretch them thinner. The dough just explodes on this thing and I’m not used to it. Ant advice would be appreciated.