A strong dough is everything. Fresh yeast is my go-to for pizza, that way I know it’s alive and working (Polish shops are the best place to find it in the UK). I only hand knead for a few minutes these days, then ball up and let it rest - stretching briefly again a couple of times after half hour dough naps. Speaking of timing, there’s no substitute for time during fermentation (sugar/honey hacks only get you so far). I always go for 24hrs or more, room temperature, to ensure a well developed gl
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