Wow that is a wet dough! When I make pizza I usually go with 70% hydration with excellent results. In the past I have used 00 flour for pizza but, to be honest, I prefer using bread flour fermented for a couple of hours. Being a NYC expatriate I prefer the NY style thin crust pizza but I will try your formula as I am open to new ideas. I use parchment paper for most of my baking; however, the brand I use states on the package not to use it over 450F. It would be nice if you could recommend a brand that will withstand the higher heat.

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