Many stretch and folds (almost pretending I was making pan de cristal) later, this is a stupidly soft crust. Like a Neapolitan style.
I’m going to try this again soon with slightly lower hydration, more oil, more heat, and a pre-bake of the crust without toppings so it gets more of a chance to grow. Any suggestions are very welcome.
Looks delicious! What did you cook it in?
A 12" cast iron skillet, preheated!
I love my Field skillet. It was a retail therapy splurge from COVID, but no regrets at all.