2 day cold ferment dough. Two pizza stones: one at the bottom rack of the oven and the second just above that. Preheat 1 hour at 550° then switch to broil for about 10 minutes. Both stones temped about 575 then I switch back to convect bake 550° and launch. Cook for 7 minutes. Lett them heat back up for about 10 minutes before putting 3rd pizza onto bottom stone.
I felt like the dough was too chewy, like it took too much effort to bite off a piece. I'm thinking it's too much yeast?? Or do I just need to cook it longer.
Recipe is:
70% hydration
1% yeast
1% oil
3% salt
3% sugar
by Kubota0508