I am trying for a thin, crisp crust with lots of holes. I know that the higher the moisture content and oven heat you have (along with a pizza stone), the more open the crumb will be. I live in an apartment with an electric oven (no self cleaning setting, unfortunately), so the best I can do heat wise is about 600°F.

Right now, my recipe is as follows:

KA bread flour 350 grams

water 245 grams (70% hydration)

salt 14 grams (4%)

yeast 9 grams (a tad over 2.5%)

I mix the water, salt, yeast and half the flour, cover and refrigerate overnight and then scrape the batter into my mixer and mix the remaining flour with the dough hook and knead for about 8 minutes. It is then shaped and allowed to rise at room temp for an hour. The flavor is amazing, but the crumb is very bread like. I use this recipe to make one 16" pizza. Even with stretching the dough paper thin (it passes the window pane test quite well), the center rise is about 1/4". On top of that, the crust is tough and chewy, on the order of beef jerky.

I'm guessing that I should increase the hydration, but at what point does the dough become unworkable? As it is, this dough is very soft and slack.

What can I do to improve this and what am I doing wrong?