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I fired up the pizza oven, it had been too long, didn't bother with pictures, you've seen my pizza pics before.
As I usually do, I experimented with another dough. I went a little farther down the sour dough rabbit hole, and made some improvements to my previous cook.
All I really did differently this time is abandon the 'no kneed' method and used the stand mixer, and reduced the water a bit to make the dough a little easier to handle.
I got the results I wanted, and I'll tweak my methods one more time and I'll have this dough dialed in. For anyone interested, I think a little bit less water, and a little more time 'bench resting'
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