Pizza

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Nef in reply to @konastab01

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

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le_james in reply to @Nef

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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Nef in reply to @le_james

There are many factors, but it should be relatively easy to get a dough to not be sticky at 63%

What was the flour? What was the mixing schedule? Mixed by hand or machine?

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