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I took your advice of following my trusted recipe and merely substituted the 00 for the regular King Arthur Bread flour I normally use. The dough ball was extremely dry and loose. I packed it tight as I could and then sat it in a metal bowl in my oven for 90 minutes to rise. I had pre-warmed the oven to 200º and turned it off before putting the dough in. During that time the ball had become one connected ball.
after the 90 I cut it in half and using a rolling pin like I always do as I prefer a uniform thin thickness and rolled out a 14" crust.
I baked the pizza at 500 dome for 14 minutes. The crust was tasty and formed a more crisp bottom, but just the same It was still too thick for us so I'll cut it back next time! Thanks for your help!
Can you believe, I just found out where my "wall" was, lol. With everyone talking about spam posts, I just checked it and saw your post. Glad it worked out somewhat. I use my bread machine to mix mine so I don't have to drag my heavy stand mixer out. It goes through two rise cycles in the bread machine, then I put it in a ziploc bag after coating with olive oil for a 24 hour rest in the fridge, then divide it. I haven't tried using it the same day I make it. I try and keep at least one in the freezer. I agree, it does make a crispier crust and it tastes great. I was surprised it held up to the topping load I usually put on mine, but it did fine. I use a rolling pin too. No "Pizza Bones" for us. You're most welcome, glad I could help. My problem is that I analyze everything to death. I checked a dozen recipes on line and decided to just do a straight substitution for my King Arthur flour and it worked fine.