I’ve tried this exact recipe with a disastrous extremely wet sticky dough that honestly, it just wasn’t a dough since it looked more like poolish than anything. It never formed into a dough mass. I actually measured everything out down to the T with my weighing scale as well. I had to add extra flour to the point that I knew I endeavor up changing the crucial recipe to make a Neapolitan style pizza. I’m really disappointed. Where should I let dough rise and ferment? In fridge for 24 hour after dough rested at room temperature? What’s best room or fridge?

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