One thing I would like to mention is this dough had zero re-coil (I guess that's the correct word). The dough was very easy to stretch vs the other dough's I've made.
Is there a reason for this? Most of the dough's I've made were very difficult to stretch.
One thing I noticed from reading other posts is it appears others are allowing the dough to rise after mixing and before placing in the fridge. I've been placing my dough in the fridge after mixing. Is there advantages/disadvantages to this?
I've also been using KABF for my dough's and have not been very satisfied. I think part of the problem is I'm flattening the dough too much and not making a rim, as Chicago Bob noted. If I switch to KAAP flour, will there be any noticable difference in the dough? What if I sub a 1/4-1/2c of whole wheat flour. Will this make any noticable difference?
What I am trying to achieve is a crispy under crust with a chewy rim. In order to achieve this, do I need to change the amount of yeast I use, the type of yeast, add/eliminate oil, change the hydration? Typically I use a hydration of 61-63%. I've been using IDY in my recipes but also have ADY.