Hi! Thanks for this. I tried the recipe and total time was 2 hours! Couple questions:
- What temp should the water be in order to not kill the yeast?
- Like a couple others, I transferred from parchment to stone. Still, crust was not crispy enough. When I turned the temp up, the top just got more well-done! Any tips for this?
- In doing the hand spreading of the dough, sometimes holes appear through the dough. Does it matter if I "patch" them with a spatula? Or does it not matter?
- How thin can you go with recipe as written?
- Conversely, if done as a "pan" Detroit-style, how thick can you go before the crust becomes too doughy and no longer crisp?

BTW -the flavor was really terrific, but I think I want to add another 1/4th t salt as well as maybe some cornmeal on the crust bottom. Thoughts?

Thanks!!

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