u/Appropriate_Ebb_908

Hi guys, I just got a gozney tread and I’m looking for some advice on what I can do to get that puffier crust. I definitely over stretched the dough leading into launch and used a bit too much sauce, as the undercarriage didn’t get much leoparding. This pizza was still really good! Just didn’t cook through the bottom as much, which could be I didn’t let the stone sit at 750 for terribly long.

Any advice is welcome!! TYIA!

Recipe:

500g 00 flour
300 g cold water
.04 g ADY stirred into a bit of cold water to activate
15 g of salt