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Well after months of dough making, swearing, and head banging...I have finally worked out my dough! Have found a really good flour called Lighthouse Flour that is made by Anchor Foods over here in Fremantle. It is a high pro. strong bakers flour and following the dough instructions on the pizza ebook have got the dough really great! It is super stretchy and has a really great flavour to it, I was so happy when I stretched my first pizza by hand instead of using the rolling pin....and puffed up so much, Im still smiling 
(still a slow process stretching it, but it is slowly getting better...trying to work out the right style to stretch other than over the knuckles!). Still use the rolling pin when I do choc pizzas for a nice flat crisp base and for people who want a thin, crispy pizza. The only question I have is when I make Calzones, I find that it sticks to the floor of the oven...not too sure why. I find I have to cook it on the peel for a bit then move it to the floor to finsh it off. Does anyone do the same or do you guys have any ideas why this happens??
Cheers
Scott
(still a slow process stretching it, but it is slowly getting better...trying to work out the right style to stretch other than over the knuckles!). Still use the rolling pin when I do choc pizzas for a nice flat crisp base and for people who want a thin, crispy pizza. The only question I have is when I make Calzones, I find that it sticks to the floor of the oven...not too sure why. I find I have to cook it on the peel for a bit then move it to the floor to finsh it off. Does anyone do the same or do you guys have any ideas why this happens?? Cheers
Scott
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