Arun L.
TVWBB All-Star
I found a pizza dough recipe that I really like. The ones before it were pretty good too, but the one I tried in May 2020 I like more.
However, any pizza I've ever made the past 3.5+ years has always been a little thick. No matter what I do, I can't seem to make it thinner.
I let it rise for hours at room temperature, so it's already at room temperature.
When I stretch the dough, and remove it from its ball form, no matter how much time I allow, it never stays super think. No matter what I've tried, over the years.
Scroll to the bottom of this album to see what I mean:
I don't mind how it comes out. I do just want to learn though how to make it thin. Without changing the dough recipe. Since I like the last one, and want to stay with it. I'm tired of trying different dough recipes, over the years.
Is there just some technique with my hand, that I might not be doing?
However, any pizza I've ever made the past 3.5+ years has always been a little thick. No matter what I do, I can't seem to make it thinner.
I let it rise for hours at room temperature, so it's already at room temperature.
When I stretch the dough, and remove it from its ball form, no matter how much time I allow, it never stays super think. No matter what I've tried, over the years.
Scroll to the bottom of this album to see what I mean:
I don't mind how it comes out. I do just want to learn though how to make it thin. Without changing the dough recipe. Since I like the last one, and want to stay with it. I'm tired of trying different dough recipes, over the years.
Is there just some technique with my hand, that I might not be doing?