I made another attempt at this kind of pizza today and only upped the thickness factor by a little, kept everything else exactly the same, but used another type of pan in this experiment. I mixed the dough for one minute and let it room temperature ferment for 2 Ĺ hrs. The dough was still hard to handle, when I tried to open the dough. I did try to roll it besides hand stretching, but it still seemed like there were honeycombs in the dough. I donít know if it my method of making this kind of dough that is giving me problems or not.
This pie was dressed with different toppings on both sides. I baked this pie in my regular baking pan. The baking pan was oiled. I am not satisfied at all with this dough or pizza today. The bottom crust didnít want to brown right in the pan I used. I think I am going to end this experiment, because I am not getting good results with this dough.