Overall I’m pretty happy with it. The dough could use a little more flavor but was good. I feel like I stretched it pretty thin but it still seemed thick in the middle and I’d really like to get it thinner, more like a New York style. Does anyone have any pointers for getting a thinner crust?
Dough:
700g bread flour
50g whole wheat flour
1g yeast
480g water
20g salt
15g olive oil
20hr rise on the counter followed by cutting into 4 balls and rising another 2 hours.
by blacksun912