Thank you so much taking your time answering me.
I hand knead the dough. 5 min knead, 5 min rest and 5 min knead again.
I use bottle water, but probably way to warm. I have a batch going on now where i follow this formula. I also chilled the water first.
Bread flour: 100%
Instant yeast: 1.5 %
Olive oil: 5%
By hand i couldn't handel 67% water, so i had to use quite much flour when kneading. Probably ending up with around 60%. My batch now should be ready in 6-7 hour, but they have gone quite fare alread (ADY 1.5%) and probably to much ADY. Yesterday it was around 35 centigrades in the kitchen.
I thought my pizza always have been "perfect" and that I really know how to make a good dough. I used 30 years practise, but actually dont learn anything. 2-3 days in this forum and i feel like a new world opening. Thank you.
Where I live we dont have any kitchen equipment, but next week I'll go to Chiang mai (north of Thailand) and buy a food processor and a "kitchen helper".
Since my english is not my native language, I hope the forum can bare with my writing
Again thank you