Re: My recipe suddenly does not work and I am unable to figure it out :/

Outstanding, thank you! I will review and try to follow.

But what about having the same issue with 00 only? I did a bit more digging around and maybe I will try to increase the IDY a bit. Mine seems to come around 0.08%. Still, it is odd, as it use to work.

My recommendation is to be more methodical in your changes and only change one thing at a time. Document everything so that you know the changes and the results. Be precise. If you’re mixing flours, be precise. “Mostly whole wheat” isn’t precise. Adding additional flour without knowing how much isn’t precise. Try to start with a dough that makes an acceptable pizza even if it’s not your ideal pizza and tweak it from there making one change at a time documenting each change and result until you are making the pizza that you want.

Oil, while not hydrating the flour, provides a hydrating effect and will also inhibit the flour from absorbing water if it’s added at the same …