~60% hydration. Cold fermented for 3 days in the fridge. Took it out 2 hours before cooking and cooked on a 550 degree 1 hour preheated pizza steel for about 14min. For this batch I doubled my dough recipe, including yeast, and attempting to keep all the ratios the same. The dough however, handled completely differently. It stretched way quicker, my hands were poking through, and it was stickier. This affected the shape as it wouldn’t slide off the peel (you can check my last few posts and see I’ve been pretty decent at making round pies). Not sure what might’ve happened this time? Was it doubling the amount of yeast, is flour to yeast not a direct correlation? And then any general tips for getting the pizza to better slide off? I use a wooden peel dusted with cornmeal. Any advice is welcomed
by MattMakesPizza