It all was good until the making of the pizza. After the last 4 hours of proofing, there was a thick dry skin on the balls that had restricted their growth and ended up being a very hard and dry part of the crust when I made the pizza. Has anyone else found this to be a problem? Will try again but at that stage will maybe oil it and cover with plastic wrap instead of flour. I really can’t a comment of the texture because it got ruined but will definitely try again. I want to like it so bad!!
