Perhaps you could state specifically what it was about this batch that you thought could be better.
Good question. I guess I don't really know. This summer I was twice in Italy at the closest pizzeria that was AVPN certified. I must say that it was not as expected. Quite chewy and not a big fluffy cornice. Not at all like the photos we see here. When visiting the Cheese festival in Bra, Italy, they had a Napolitana pizza stand there with mini margarita pizza's. This was the real deal, like the photos and quite tasty. Crust much better but again a bit to chewy to my taste.
While this latest crust was very good, I'm wondering how my current technique may effect the dough. For instance what does a slightly cooler fermentation temp result in? My folds which took place over a 12 hour period does what to the dough quality?
My dough had nice qualities and the final opened up pie looked almost identical to the one in your video. But not as soft when you inverted the dough.
My dough was quite elastic. After opening it up into a properly sized pie it always retracted a bit in size. Is this the effect of to much folding? Maybe I did not let the dough rest enough in the balled state? I used the dough quite rapidly after removing it from the cool room. Maybe I should have let i get closer to room temperature before using it?
This batch of dough had quite dramatic rise in the the hot oven (especially the last batch). If I can be picky then I would love to have a bit more raise. I guess that wish came after seeing one of your videos of the rising dough. What can I do to improve the oven spring?