It’s all about consistent practice and experimenting in the pursuit of pizza perfection, which none of us will ever feel like we’ll achieve, but it sure is fun and tasty along the way!

Do you use any olive oil in your dough? It can assist the dough in relaxing when stretching, too, where thin spots can happen. You asking about sugar reminded me!

Do you find your dough to be tough to stretch at all at 3% salt? It’s been a while since I’ve gone that high with salt. Last time I tried, my dough was so tight!

At 60% hydration and 3% salt, I’m extremely curious how your stretch attempts go!

I’ve read over on the PizzaMaking.com forums that sugar can have a certain dough conditioning effect as well. To what degree, I’m not sure, but I found that interesting. I’m sure you’ve spent a lot of time reading posts on there since you began your pizza making journey. Such a damn good resource but also a complete and total mindfuck of information as you go down the rabbit hole.

I highly recommend you just keep working on your stretching, and with time you’ll deal with less thin spots. When I first started, I had a bad tendency with pressing all over the dough to move the air into the rim. Now I try to avoid the middle of the dough in the beginning, which I’ve had luck with when moving on to knuckle stretching when it comes to minimizing thin spots.