I am using corn starch. I don’t have any scientific proof but the dough just feels more flexible adding some.

Patience is a virtue, I will try to be patient. Thank you for that advice. Definitely have to read up more on the topic of kneading and resting.

I either go for a short rise duration when there is not much time to spare with

• 300 g flour
• 10 g starch
• ~3 g olive oil
• ~100 g water
• 1 yeast cube
• 4 g salt

I shape the pizza directly then let it rest until the oven is preheated which usually takes around 30 minutes.

Or I go for a 2 day dough with a pre dough of

• 100 g flour
• pinch of yeast
• ~100 g water

Which I mix with the remaining

• 200 g flour
• 4 g salt
• ~3 g olive oil

after ~12 hours.

Then I let that rest for another 2 hours. I haven’t really worked out a routine yet on the fermentation.

Would you use a similar oven setup to bake pizza as well? I am still struggling with the pizza crust. It usually is too hard or too soft. The dough seems fine but I just can’t get a good crust.

Thanks for sharing! A very intriguing recipe will definitely try that out. Currently, I lean more towards using a cast iron pot for a reliable crust since I am fairly new to the backing business.

Hallo!

What is the soapy gene?

What is the system information panel you are using?