BS launch 750 full flame start to finish. 2 minutes cook. Pulled 00 dough (48 hour refrigerated) straight from fridge. It stretched much easier. Last dough I made with same recipe Nd techniques but I am not getting the oven spring in the cornicone.? I've had one picture above where it turned out perfect.. I forgot to note why and now I am wondering what's the diffrence.
I've always used fleischermans Ady but am now reading up on yeast. This was made with cold water and salt. Flour and yeast mixed dry.
I used last of fresh moz and also used bagged moz.
The skin turned out well cook wise. Not to done.