I made dough last thurs morning for friday evening, same recipe about 4-5 min knead, was ok
506gr water 65%
144 tbl oil
1.22 tsp idy
.78 tbl sugar
780gr bread flour GM Full strength around 12 %
.81 tbl salt
this week I made the dough on wed morning for friday evening, the dough seemed to have a leather like crust, somewhat tough, mainly the bottom, the only thing I may have done with this batch of dough is maybe I kneaded about 7-8 min and a day longer in the fridge, bake times were about the same on a 1 1/8"thk soapstone at 550 deg, been using this stone for about a year.
PS found out this morning we were going to have a few more guest, so I made Complex3 emergrncy dough at noon today, actually I got raves on the emergency dough in the thick style pizza.