[pizzabistro]

Hi,
did you use dry yeast? Too much 2 1/2 tsp, I usually make a batch of dough for 3 pizzas, I use 1/2 tsp sea salt and 1/2 tsp dry yeast, 600g flour and 400g water, let it proof 2 or 3 hrs, then make the doughballs and let it rise about 6 to 8 hrs. Now I use motherdough or sourdough from Italy and a tiny bit of wet yeast like 1/8 tsp. I use the same recipe for bread and you can't believe how soft it comes out and very hydrated.