Did another test; dropped the hydration a bit. because the dough was a bit too flexible; It stretched really easy. Hydration was at 63%, with 270 grams of water on 430 grams of flour, for a total of 2 350 gram balls of dough, to be stretched to 12 inches.
On a sidenote - what is a good weight for 12 inch pizza? I upped the amount of dough a bit from before, because it got really thin; Maybe I'll try another with 65% hydration.
Dough was started yesterday morning; did a preferment of all the water and an equal amount of flour with just the yeast (about 1/5 tsp, this was for 1 dough ball). Left that to ferment for a couple of hours , then mixed in the remaining amount of flour and some salt.
Let it sit for a few minutes then kneaded with my handmixer.
Then, because my plans had changed, I put it in the refridgerator to cool down. Went out until late last night. Then I took the dough out, balled it and put it in an oiled container. Baked it for lunch just now.
Dough was a bit cold still maybe when I shaped it, but it was a lot less stretchy than before, but still stretchy enough.
Topped with tomato sauce, chorizo, mushroom, bell pepper and gorgonzola. Baked at 250 degrees celsius in the middle of the oven on a pizza screen a top a baking pan. Halfway bake I removed the screen and let the bottom brown some more on the pan.
Got some nice bottom browning, crumb was nice and open. Crust was not as neat and round as some of the pizza's I posted earlier, but that seems to happen when I don't put enough toppings on, the crust rises with the sauce.