Hello guys,
When I flattened my dough balls with neapolitan style technique, I always end up with a really thin pizza, and I can see my hand through the membrane.
What could me the issue ? My technique ? Or maybe the dough is too fermented ?
Usually, my recipe is :
Flour (12 to 12.8% protein content) 100%
Salt: 1.75%
Sugar: 2%
Oil: 2%
IDY: 0.375%
Water: 62%
And 24h bulk fermentation at 4°C, + 24h as balls still in the fridge, and 5-6h at RT.
Thanks !