Re: What Could I be Doing Wrong?
I wonder if you are over fermenting. Just putting some quick numbers into a dough calculator, with 0.024 IDY for 23 hour room temp ferment at 71F shows 0.147g needed for 614g of flour. The yeast amount is dependent on the amount of flour used.
Check out Craig’s chart here –
https://www.pizzamaking.com/forum/index.php/topic,26831.msg393271.html#msg393271