Hi chiguy, I used ADY, a little less than half tsp, salt was abt half tsp. I used cold tap water and the dough had been refrigerated for 24 hrs. Before baking, it sat on the counter for about 4 hrs. there was very little rise in the dough when it was in the fridge. But it had almost doubled in size once it was out. i did time the 1st pizza but forgot to do tht for the second one. i thought broiling in the last few mins would heat the surface of the stone better and provide a well done crust on the bottom. but tht didnt quite happen.
The second pizza was defninitely in the oven for a longer period and did have a better crust...still too chewy. i made the dough in bosch universal mixer, lowest speed and knead for abt 6 mins. i wonder if it was too long? the dough was very smooth and very easy to work with.
