Hi, I'm new here but not new to pizza making. I've been making homemade pizza at least once a week for about the last 6 or 7 years. However, pizza making for me has always been mostly for the sake of having something to eat. I love pizza and figured you can never go wrong with sauce, cheese, and bread. I think the pizza I usually make is pretty good but nothing great but figured it was as good as you could get with homemade pizza (I've never met anyone else who has made homemade pizza). That was until I found this forum! I've been reading posts, drooling over pictures, and becoming inspired to make a great homemade pizza.... one that my family and I will prefer over ordering take-out. I decided to start with Pete-zza's 2-day PJ clone since we all love PJ's pizza. I made 2 balls 2 days ago and baked the pizzas tonight. They really tasted VERY good, but didn't have the texture that I was looking for. When I made the dough, it seemed too dry. The ingredients did come together but the dough felt rubbery and hard. While I've been making pizza and bread for a long time, I've never made a dough that was meant to ferment in the refrigerator so I thought maybe this was the way it was supposed to be. Since this was my first time trying this recipe, I didn't want to mess with things and tried to follow the recipe as closely as I could. I even went out and specially purchased the type of flour Pete used for this recipe and instant yeast (since I have only ever used active yeast before). When I pulled the dough out tonight to cook it, it still felt rubbery and not very supple. I let it sit out for a little over 90 minutes at room temp (68) and then with a bit of work, I was able to stretch it to 14". I don't have a pizza peel or pizza screen, so I made the pizza on a piece of parchment that was dusted with cornmeal and put this on the back of a baking sheet. From what I've read here, I figured the pizza would stick to the parchment and both would slide onto the stone and I could pull the parchment out part way through. Instead, the pizza slid right off the parchment and onto my stone. I think this is because it was so stiff and dry, not sticky at all. So what can I do differently next time to get a fluffier, lighter crust? I want the air holes that I see in so many of the pictures of others who have made this pizza. Should I just add more water, knead longer, let it sit at room temp longer etc.?
Also, I think I'd like a slightly sweeter crust. Can I just add a bit more sugar or would I need to do alter other components of the recipe as well?
Finally, I also used Pete-zza's WMGV PJ sauce clone. This was great! It really reminded me of the sweet sauce that is on the PJ pizzas.
I'll try to attach a couple of pics I took. I didn't think of taking a pic until after we had eaten most of it so I only have a pic of a slice.