Pizza Uncle 20260917

After changing the flour and reducing the hydration, shaping is definitely easier,
but this flour doesn't hold up well in the refrigerator for long.
This dough was made last Saturday,
and for some reason, perhaps because the second fermentation was too short, the edges didn't rise much.
It might also be because I baked it just one hour after taking it out of the fridge.
Still, it tastes good.
I prefer it when the bottom is crispy.