I've been using the recipe from the link below which results in a crunchy, toothy pizza crust which must be similar to the recipe you've linked here. It also employs a bulk ferment so you have to plan ahead, but it's so worth it! https://bakingthegoods.com/2017/04/11/72-hour-pizza-dough-from-baking-steel/
I've been using the recipe from the link below which results in a crunchy, toothy pizza crust which must be similar to the recipe you've linked here. It also employs a bulk ferment so you have to plan ahead, but it's so worth it! https://bakingthegoods.com/2017/04/11/72-hour-pizza-dough-from-baking-steel/
I've been using the recipe from the link below which results in a crunchy, toothy pizza crust which must be similar to the recipe you've linked here. It also employs a bulk ferment so you have to plan ahead, but it's so worth it! https://bakingthegoods.com/2017/04/11/72-hour-pizza-dough-from-baking-steel/