This kind of dough though tricky to pull off yields one of my favourite crust and insides.
It's crusty in a crackling sort of way and the bread is full of air pockets as they appear in this image .
Once completed I shall put a picture of it.
Granted I have only ever used such a dough for making breads and never for pizza but me can try and be hopeful, right?
Here's hoping.
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