I recently ate some SPECTACULAR pizza bianca (in Sweden of all places) which I hadn't had since the last time I was in Rome. It got me inspired to recreate some of my own.
At the time, the chef in question, quite openly admitted that beautifully 'crisp outside / chewy inside' crumb was resultant from the 90% hydration. I gasped, wondering how I might mange a dough that sticky by hand.
So my questions are a) does anyone have a reliable formula specifically for this dough? And b) has anyone had any experience of working with the dough by hand?
All help gratefully received. Blessings to you all.