Helo. I've tried the 24 hrs recipe and al goes well until I'm stretching the pizza dough. It's super delicate : soft and pliable but holes appear during the stretching. I tried using a larger portion of dough same problem. I added some fresh ground wheat flour to try and add some body .
But still stretching is a problem.
Tastes great. Love the whole concept. Am I just a brute..

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