My current pizza dough tastes great but the texture isn't that great.
(500g type 00 flour, 325ml water, 21g fresh Yeast, 1.5 tbsp olive oil, 1 pinch of salt Knead it by hand for 10 minutes, let it double in size at room temp, divide it into 4 dough balls and they each one double in size, coated in olive oil so they don't stick)
When proofing It, a lot of big bubbles form and when stretching it there are lots of little holes which hurt the structural integrity and makes it hard to stretch evenly.
When baked the finished pizzas have lots of little holes in the bottom, not enough to make the sauce leak but enough for the bottom not to be as crisp as it could be.
When i buy premade dough it turns out perfect with a nice crust so it can't be the oven.
I thought about kneading it longer, adding less water, using cooler water and have it rise longer, what would you recommend ?
Also i would like my dough to be a little thicker can i just add more flour and water ? If so how much ?
bon appetit
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