I have some problem with my crust. The dough looks nice and easy to stretch. I use 280g dough balls for 12". So fare so good.
The problem is baking. The crust gets hard and the edges dont brown properly.Dough:
1 kg all-purpose
600 ml water
2 ts salt
2 ts suggar
1 ts dry yeast
6 tbs olive oil
The dough alwas rest in refrigerator over nigh and rest on the counter for 2-3 hours.
I have a normal stov and use pizza stone. I bake them at 280c.
I live in Thailand and Thais like thin crust and much filling