I wouldn't say a problem per say, I can get down to the upper 30's - 37,38 etc...but I want to see a complete build in the mxer. I use 90% KAAP + 10% Semolina and 40% gives me the completeness I am looking for. The Semolina seems to absorb more water content. Also, it might just be me, but flavor wise it seems better with a few percentage points more. 40% seems to work best for me, crusts are razor thin, crisp and very strong, and with the Semolina slightly more tender + a golden color. Oil @ 3.5, IDF 1.25 as well as salt. 82 degress after 7 minute mix - 18-24 hr rise in fridge @ 36 degrees. Loaded up or not, using stone @ 30 minute preheat @ 525 for 15-20 minutes + 3 min cool down - an entire 14" pizza can be supported in the center with 3 fingers - totally flat. In addition, by applying sauce by the alternative method, the pizza can be flipped upside down with nothing coming off..pretty cool.
But I can't do it in a pan but would like to because I like the lip the pan provides. Just haven't had success with than one.