Re: First time pizza; sourdough kenji tavern

Quick anecdote.  I am not digging the cured dough everyone’s on right now.  It really dehydrates the dough and it kinda just taste like frozen pizza crust and takes away a lot of the flavor.  I’ve been going back and forth with AP flour and high gluten bread flour from Shepard Grain here in Oregon and I’m not digging the bread flour for this style.  AP Flour is giving me the best flavor.  It seems I’m getting a buttery and almost beer like flavor from the poolish and touch of sourdough.