Didn't keep the circular form but let it sit out for 3 hours before stretching this time…made it to the brink of ripping (did in a few spots and had to pinch together) Came out more like a NY style, nice thinner undercarriage, normal crust height with good flavor.
by Mean_Log_3961
3 Comments
What’s your hydration percentage?
There are 2 possible reasons you’re ripping your dough. 1) Gluten is not formed enough, kneed longer. test it if you can stretch it to the point you can see through it. 2) on a pan pizza, you push down, not stretch sideways. think about it as squishing it out, less stretching it out.