I've been on the hunt for a good wood fired/artisan tasting pizza dough like you get at bougie pizza places. This is the one I like best so far! I'll try to remember to update if I find a better one.
The extremely long rising time is a bit annoying, but I think it did make a big difference. The only problem with this method is that the dough can be pretty soft, so it can be easy to rip using their method of stretching.
I recommend 475 F for 15 minutes, if that helps anyone!
