After multiple stretch and folds, I finally got my Nancy Silvertonís Dough manageable. I just went with a straight dough and just for kicks, I added 2 grams of Grandmaís molasses (besides the honey), and 1/8 tsp. of dry malt. I used Better for Bread flour and Dark Rye Flour in the formula. I coated the dough ball in coarse corn meal, because lately I seem to like the extra taste of corn meal. I used the expanded dough calculation tool to change Peterís formula he set-forth for a 12Ē pizza to a 14Ē pizza.