so I got bored and made a few pizzas last night. I bought this flour (japanese brand) that is simply evil. I haven't figured out what is in the dough but everytime I use it for pizza the dough is extremely relaxed after done mixing and spreads out. It becomes very relaxed and is still too wet even using my standard recipes. Anyways, enough of my dough making woes... I didn't retard the dough in the refrig, most of the time I am making and eating and this flour is such a pain I can't bother. I included some photos. Last night I made a crunchy crust with durum seminola, basil, garlic powder, salt and parm. For a dough that just sat around for about 2 hours it came out ok. The pizza is real basic. Some tomato puree, parm and tomato slices. if the dough wasn't so flimsy it would have formed a little better. I suspect it would be quite good in a pan pizza, though.