After a few months break I am back in pizza mode and yesterday made a small batch of dough which produced some really good pizza characteristics - including the much sought after "leoparding".
I took a new approach - first tweaking the hydration levels by touch and sight then proofing the dough under controlled conditions, before a 5 hour cold fermentation. No thin spots were detected.
Recipe for 4 x 270g pizzas was:
Flour - 640g
Water - 422g+
Salt - 17g
Yeast - 5g
Used Superb Baker's Flour.
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