Progress is slow but with the caveat that we are certainly not making pizza daily! I am still working with the master recipe, using 1/2 of the recipe to make an approximately 13" pizza. The is about 360-370 gm of dough. I have been playing with varying the water content and about 62-63% is manageable at the moment. I have been working on my stretching technique and am finding it a long learning curve! Most of my cornices are about 6-7 mm high before baking but the center usually stretches to about 1-2 mm. I am working on my technique to try to Covering the pizza with sauce, then slices of mozzarella, the center does not rise much, if at all, and the very top of the center dough is a bit soggy even though the bottom is nicely browned and crisp. I am baking the pizza in a home oven at 525-550 on a single baking steel. Not that the pizza doesn't taste better than anything around, but I would like to troubleshoot this part of the production.
Thoughts? Does the sogginess of the top 1 mm of the central dough relate to the weight of using slices of mozzarella as opposed to using shredded mozzarella or possibly to water in the sauce (I forgot mention that I am using an uncooked sauce similar to the New York-New Jersey tomato sauce in the bible). I realize that some of this is just trial and error, but as I am not making dough daily, I would appreciate help to keep me from going in the wrong direction...!