So I attempted pizza again tonight except this time I used bread flour instead of all purpose and I did find the dough much softer. I really liked the texture.I cooked on a single raised stone high in the dome on the adj rig extender at about 525 but the dough did get a little over charred underneath but was still soft and tasty.
Any tips on how to get the perfect dough using bread flour? would leaving out the sugar prevent the burning or just reducing the temp?
Hows ya gettin' on, me ol ****?
Kippens.Newfoundland and Labrador. (Canada).