My Pizza was a disaster!
I don't know what happens, but when I do a dough with a high hydration I have a hard time managing the dough. I use a kitchen aid mixer.
I was following a recipe with no sugar or oil for a home oven and when I saw the results it was totally different than what I got here. I did exactly the same and used a scale for the ingredients. I noticed the dough very very sticky and hard to work with.
I did 1000 g flour, 1g IDY, 670 g water and 26gr of salt.
24 hrs CF
Ball it and 12 hrs CF again
4 hrs RT
After opening the dough it got sticky quickly and hard to work with. Very different than what I was looking for.
Baked it and Pizza didn't grow at all. I wonder if it is because I didn't use sugar or oil?
Here the terrible result.