Re: My Pizzas/Process

Those dough balls look great to me! I don’t think your dough is flattening too much, 70% is a ton of water for Caputo 00 so if you’re building that much dough strength you’re doing great. Aside from foreplease’s suggestion about lowering water temp, which I agree is important especially as we head into the hottest months, I would say 2% seems low for salt to me? It’s of course up to your taste but a little more salt can also help with dough strength and elasticity.