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.
Sourdough or instant yeast? Did you give any time to proof after stretching out the dough disk?
I don’t use any oil in the dough, but cook on a oiled sheet pan and brush some on the outer crust.
It was instant yeast, but it did sit overnight in the fridge first because I wanted a little sourness so it wouldn’t be so much like eating an entire pillow.
And no, but once I was done doing strengthening folds I proofed it in the bowl while the skillet heated up, then it was straight in with toppings.
I did break it a little with one clumsy coil fold. I want to try this again with a par bake.