Remember that TV show that was showing the guys make pizza, - it was at that famous resturaunt .... - I uploaded a few screenshots of it, - one of them the guy is cutting the dough with a knife ( maybe 50 lbs of it ) ....
well the dough had a very very heavy looking texture to it...
Well, I am about to make a pizza using 1/2 a dough I made on Saturday night.
So that means the dough is now 48 hours old approx.... anyway my point to all of this is this,
I find this dough is much much more dense than anything I've ever used before, the stuff looks just like the one they were showing in that TV show.
I'll post a pic later ( I'll edit this message and add it in ) hopefully the image will show how dense the dough is ( this is the dough I did with cake and pastry flour btw )
Anyway just thought I would share my findings, since this IS a pizza forum LOL