This recipe (from my favorite NYC pizza place) nails the flour/water ratio IMO: https://cooking.nytimes.com/recipes/1016230-robertas-pizza-dough https://cookin

This recipe (from my favorite NYC pizza place) nails the flour/water ratio IMO: https://cooking.nytimes.com/recipes/1016230-robertas-pizza-dough https://cooking.nytimes.com/recipes/1016230-robertas-pizza-d... with King Arthur's bread flour and over night rising works really well for me. https://www.instagram.com/p/BSFAHprAJuF/?taken-by=krosaen https://www.instagram.com/p/BSFAHprAJuF/?taken-by=krosaen my oven gets up to 550 and I use a pizza stone.