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jim lahey is all about poking it and then sort of stretching along the edges. there's a bunch of youtube vids that i found helpful .... but the key seems to try not knocking the air out, retaining pockets by poking rather than rolling.
r_mash-
Those look good, we'll give it a shot next time.
@ᛠᛙᚺᚣ✻ᛕᛙᚺᛥ
We were divided on pre and post oven basil, we agreed the other one was slightly nicer and will refrain from cooking basil in the future. RE temperature: 👇🏻@chrisbmx116
Ah, hmm. It was on its highest setting (230C) and the stone had pre-heated for about 50 minutes so the oven might simply not powerful be enough. We ahd it on 'top and bottom heat + convection', we might give heating up the stone with convection and then setting it to just 'top heat' a shot. And maybe put the stone a bit closer to the broiler?
Tijmen
More than happy for a first go, a bit thick because we were unsure how to flatten it and overly cautious after a hole messed up the first one. Any tips would be much appreciated.