• Ideal for thin, elastic pizza dough with crisp edges.
• Use cold water and slow fermentation for better flavor and structure.
• Hydration works best between 58–65% for balanced softness and crispness.
• Rest the dough at least 24 hours for improved extensibility.
• Avoid over-kneading to keep the crust light.
• Stretch by hand, do not roll, to preserve air bubbles.
• Bake at very high temperature for authentic texture.