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The hydration ranged from 60-67% and each time the dough was kneaded properly I believe (the surface of the bulk was smooth, the gluten mesh was present, the fermentation process took place). The dough was rising for about 24 hours in the room temp and around 30 hours in the fridge, for around 1 kg of dough only about 1g of yeast was used, the water was ice cold. I skipped the bulk fermantation, the dough was balled right after kneading and the 24 hr room temp/30 hour fridge temp fermantion process began. Does anyone know what may be the factor causing the dough to be chewy? I couldn't even reach the ”french pancake” thickness that neapolitan style pizza is famous for. I made a few pizzas with dough from local pizzeria and even though the dough was only OK-ish in taste, it was way easier to work with (maybe because of 70% hydration) and I reached the desired thickness. I know that I haven't provided much info, but any input will be appreciated! BTW I'm trying to recreate the l'antica pizzeria da michele dough. If anyone knows how to proceed let me know:) I just know that they use very short proofing times. Do they use more yeast then? https://i.imgur.com/Em55aCQ.jpg Here is the picture of the said pizza. The total bake time was around 70s, and the temp on the stone was around 470 Celsius. You can even see the stretch lines on the crust that depict how much I was struggling with getting the dough to the desired size. https://preview.redd.it/hu7mgcfu875b1.png?width=1026&format=png&auto=webp&s=465375151ae6bbb40bb192d430b0fcd011e3324d So it seems like I should have been able to complete a nuzlocke with this team rather easily right? Well. Icloud hesap silme.Baturayi gormedim bu arada harika film. Enes Batur. Bununla birlikte, varsayılan olarak tüm kayışdağı sohbetlere uçtan uca şifreleme uygulayan WhatsApp’tan farklı olarak, grup sohbetler gizli olamıyor. Minimalny depozyt, który kayışdağı to uprawnia do reklamy wynosi 80 złotych.
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