Re: I need help getting better (any) flavor in my thin crust

This is the last one I’ve made. I’ve tried variations to certain elements which I will describe below – all without much success, but plenty of frustration.

KAAP Flour (unbleached)   100%
Water   51%
ADY   (Fleischmann’s) 0.75%
Olive Oil   8%
Salt    1.3%
Sugar   1.3%

– Activate the ADY in a shot glass of warm water and a small portion of the 1.3% sugar. Wait until it starts to bubble/foam.
– Mix the flour, salt, and sugar
– Mix in cold water and the activated yeast in the warm water until flour is pretty much fully hydrated.
– I mix by hand since I do not have a mixer
– Let sit in bowl, covered, for ~20 min
– Add oil and knead by hand until oil is incorporated
– Portion and place into oiled deli container, straight into fridge.
– Take out of fridge a couple hours before baking, dust peel with cornmeal, bake on a steel preheated at 550, oven temp turned down to 475 before putting the pizza in.
– The first dough ball fermented in the frid…