It's been awhile, but my love of pizza never wanes!
Did 16 pizzas at a recent trackday and had a blast.
I've been using baker's yeast and also using a 30-minute autolyse.
With the flour thoroughly hydrated, I notice the dough is stickier, but either that or the fresh yeast is resulting in a nice billowy cornicione.
I was trying to adapt to the Nevada heat and had to adjust my dough balling timeline.
I usually ball about 5-6 hours in advance of service, but with high ambient temperature, I reballed with only 2 hours until dinner and was very happy with the result.
Here was a pistachio pesto and sausage pie.