I have to still do my pizza in the kitchen oven while I wait for my backyard upgrade. About dough.... Recipes seem quite simple. Flour, Salt, Oil, Yeasted water. But the same recipe has yeilded different results from various handeling practices. When I first started doing pizza I would mix the dough, Let it rise once, smash it down and weigh and shape the dough. On the second rise I would form a shell with great difficulty because it had the elasticity of an innertube. Not to mention the crust tasted like corrugated cardboard. I soon learned that just making dough, weighing it, and tossing it in the refridgerator the day before made a great tasting, relaxed dough for making pizza. I cook on a stone at 550 degrees and the pizza is awesome. But I have difficulty handforming the shells. With every batch I give one an unsucsessfull try before rolling them out with a pin. Why am I having trouble in the handforming department? Am I not kneading the dough enough when I make it? Ideas... Comments?
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