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  • The only time I have a problem is if it’s sitting too long, but I sauce top and then get on the peel and Chuck it in my oven.

    But if the pizza is sitting too long on the counter you’ll also have it sticking as the base gets soggy with the sauce as said in another post

  • Having a dough that isn't sticky is 90% of this. Barely need any flour if it's fully developed and reasonable hydration.

  • On my attempt to increase hydration (60 -> 63%, 24hr proof) I felt it got more sticky than the previous recipe, and I needed more flour on the peel. Was what I make not developed enough? If so, what does developed refer to?

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