Major rework of the recipe

[hendricius]

I have been busy experimenting with pizza and found a few good ideas to simplify/enhance the recipe.

1. I will change the shaping of the dough balls part.
2. I am going to remove the olive oil part.
3. Instead I suggest to cover each of the dough balls with a small bowl.
4. This simplifies the final step, where you can then just take the dough ball without much work and shape it into your desired pizza.

Not sure when I have the time, but just a quick heads up. Happy baking everyone.

[NelTdS]

Have you tried making a dough with 70% hydration? Of course, it depends on one's individual taste, but after testing different hydration levels, I much prefer the structure of a 70% hydration dough. However, handling becomes a bit more difficult, as the dough gets softer and stickier.

[hendricius]

Fixed in https://github.com/hendricius/pizza-dough/pull/97