Knocked my hydration down to 65% and enjoyed the results.

I've been making pizza for about a year, and I'm usually in the 68-70% hydration range. I decided to try 65% today, and I really enjoyed the outcome. The differences between 65-70% in terms of crumb structure are present but not substantial. My wife actually preferred the chewier crust with 65%.

Also, I cooked at a much lower temp today (750° instead of 850°) because this pie had some habanero cheddar included. As such, I didn't get my normal leoparding.