NP's are coming along nicely...but still having some launch issues. Pretty standard numbers 62 HR, 24-48 hr ferment, about half in balls, opens easily and I'm getting a nice shape going onto the peel. Then I sauce and cheese and whoops...I'm sticking more often than I'd like...semolina added as a remedy, but the tendency to stick is already there, and launching onto the rotating BS stone adds to the challenge.
Dough is pretty thin but nothing extreme..I'm using a pretty thin tomato sauce and am thinking maybe it's just plain too much and is wetting the already-thin dough and causing the sticking..it certainly seems logical..I do like a nice coating of sauce and I see that many pies here are both round and sauced..I want to say, Me, too
Any guidelines I can follow? Too much sauce maybe, or dough too warm? ..My dough weight is about 270-280 and the pie is around 12- 13 inches. Upside is this is a great pie with 2% SD..thanks Craig for the formula!