I have been making the same dough for several years. This weekend I switched from cooking on screens to cooking on a stone. It made a big change in my pizzas, for the better. Other than getting a better stone, and getting better with the new method, should I make any changes in my dough, to get even better results?
Here is the dough I have been making:
Make 283g balls for 12" pies. I have been putting the dough balls in the fridge for about 48 hours.
My results were pretty good, but I am open to any suggestions that might make it better. Thanks.