Hi everyone, the other day I cooked two 48hrs cold fermentation pizzas and they were so hard to shape and strech (63% hydration, 362g of king Arthur all purpose for 2 balls and 2g of instant dry yeast. I live in Panama where the weather is really humid and hot (Around 80F/27C inside my apartment). I left the dough balls outside for 3 hours before shaping and making the pizza in a kitchen oven at 550 F/288C with the stone preheated for 1 hour (I always cook the dough first with sauce and later I put the ingredientes). I had to use a lot of semolina to shape them and the results were not good because I could not roll out the dough at all. It was really sticky and got holes easily. Anyone has any recomendations? Thanks
by andresg102