The results have been very positive, as has the feedback from my
I am still tweaking, but here are a few tidbits: Radically cut down on the sugar. Eliminated the olive oil. Hydration >65% (it is a sticky dough that must be handled with gloves). Divided by weight and then refrigerated for minimum of 3 days at 34F.
Once I have finalized the weights of the crust by pizza diameter, I will post them here.
I know this is kind of a tease...but I might be going commercial with this and want to keep some things close to the vest. If you have the savvy to figure things out from what I have posted, then you really don't need me anyway. :D Good Luck!