Re: There ought to be a recipe that produces excellent dough for Neapolitan?

This was so fragile and I had trouble getting the dough out of the tray it was in so became misshapen and the dough was too soft to handle.  It’s a miracle it didn’t tear as I super gingerly spread it with my hands.  No way you could flop/flip this just way too soft.  The bottom was ultra thin, too thin.  And again I’m guessing maybe 61% hydration was what it ended up but that assumes the hydration level in the flour itself was at a certain level.  I bring this up because for MANY years now I make sourdough bread2x/week using KA Org Bread Flour. The last two bags I bought of that flour my standard ratios ended up making a far softer dough than ever before.  I called KA about this and they though it had to do w/ growing conditions not generating the same protein content.  Maybe that is somehow happening w/ Caputo 00 Pizzaria flour I’m using such that my exact 62% hydration just doesn’t work well.  I think I will try 60% hydration next time and see. I did eat this thing and it was good but the crust–WAY too…