That toe kick saw sounds like a total game changer honestly.

That's genuinely terrifying, especially when it looks so polished and real.

wait, nobody's mentioned the hydration angle yet... if Phoenix is dry, that dough is losing moisture way faster than somewhere humid, so the 18 hour rest might be doing double duty there... you might need to adjust your water content if you're in a muggy climate, otherwise you get cracking from the outside drying out too fast... interesting how one city's chef solved a problem that might not even exist the same way elsewhere.