Seems some days I get it right and some days I don't! I am having trouble getting my dough consistent! I use this recipe
High-gluten flour, 11.80 oz. (about 2 1/2 c.)
Water, 7.70 oz. (about 1 c.) (about 65% hydration)
IDY, 0.20 oz. (1 1/2 t.) [Edit: See Note below]
Salt, 0.20 oz. (3/4 t.)
Olive oil (light), 0.12 oz. (3/4 t.)
Thickness factor (TF) = 0.10
Seems like I can't even toss this pizza because it is to soft at times. I usually have to spread it out on the counter then put it on the peel and if it is to soft it will burn in my pizza kettle before it gets solid enough to turn. My stone are around 650 at times sometimes 700. Any help would be appreciated.