I donít know if you have read this thread, http://www.pizzamaking.com/forum/index.php/topic,2223.0.html but it has a lot of good information for someone starting out on learning to make pizza. Peter posted the formula to make pizza at Reply 8 with instructions and comments for pizzzzagirl, or anyone else to use.
You will be able to learn about dough more after a few tries.
Damn, what a revelation. Thank you Norma for posting this link, and thank you Peter for writing it!
I ended up having the day off today so I gave my new digital scale a try, along with my new docker, dough mixing loop and Caputo 00 flour (thanks again Frankie G!) and Pete's dough recipe. I was impatient so just let it rise at room temp for three hours, I'll do a refrigerator batch soon. I mixed and kneaded the dough by hand instead of using my KA, and kneaded for only 6 minutes. Let it rise, did not
punch it down, then tried stretching it on the counter and then across my fists. I got the dough too thin in the center, but it did not tear!!
(I think if I get up up on my fists sooner next time it'll work better). It formed a circular shape much easier than I've ever done before.
I didn't get the crust as dark as I normally do; it was so thin in the center I had to remove it from the oven sooner than I'd hoped. Crust tasted good (for that-day dough) and was stiff enough to fold (except, again, at the center). http://i167.photobucket.com/albums/u139/Botch07/12Apr11.jpg
(as you can tell, in my rush I forgot to use my shiny new docker
). So hang in there Grandpa, it is