Can anyone help please? I'm up in north east Brazil & I've been trying to make a nice NY style pizza for a while. I finally sourced all the ingredients, made my own high gluten flour, imported malt and followed the PB recipe with starter and had a pretty good result but was just wondering if anyone has experience of working in hot & humid conditions and could give any hints or tips to take my pizzas to the next level. Should I be altering anything due to the heat & humidity? a typical day here is about 30*C and 79% humidity.
Thanks in advance.