Well we have returned from France and Italy. Details scattered in other posts.
I could not wait to cook again.
Tonight's pizza is an attempt to develope a dough that is easy to handle and stretch.
I also wanted to increase crust rise/ hence a. Bit of an increase in yeist %.
I want a thin crisp crust, yet tender.
Flour KAAP 100%. 284.9 g
Hand knead 7 min
Dough ball 466g
Ball temp 78.5
24 hr ferment in fridge
2 hr on counter prior to dough stretch
Pizza stone pre heated fo 1 hr at 550
Stone temp on bottom rack 583
Cook time 8:18
Dough very easy to handle, no tears.
Stretched to a bit over 15"
Crust thin,crisp but a bit tough to the bite
Crust taste very good as well as topping taste. Should have made mozz thicker pieces.
Crust rise/spring not much
Overall 7/10 IMHO