My next iteration of lebanese pizza with major modifications.
Throughout my experimentation I have modified all sorts of ingredients and now I somehow settled on a method which I believe contradicts pizza making processes. First, dough is always retarded in the fridge during fermentation, which is almost 48 hours. Water content is 66% excluding SD, which itself is 100%. SD percentage is very high considering flour to SD ratio.
Below is the breakdown along with some images.
Stretching the ball is very tricky as it becomes very wet. I am wondering if the proportions and the process undergoing this method are justified or at least busted.