I checked my formulation and I had been using 1% oil and not even 6 in the last few batches of dough that I made. I changed this to 6 while reducing appropriate grams of water and there was definitely a noticeable difference in the tenderness of the crust. Also I tried using a rolling pin to start my dough and made a 7-8" pie before hand stretching. It mostly made the process faster for me but still I had to be careful towards the end. Since I continued having minor issues with dough tearing at about 11.5 " diameter from a 300 gram ball I kneaded some more (5 mins by hand) and let it rest for half hour. This dough was tighter or stiffer but was easier to stretch
. Perhaps next time I should knead some more at the start (before fermentation) to aid in extra gluten development?
I tried the reverse mixing method and I landed up using 95 gms less flour than I normally would. When I felt the dough was little wet and sticky but still very manageable I stopped adding the flour. I have attached a picture of this. From this batch of dough I kneaded half by hand and the other half using a food processor and then let it rise for 2 hours at room temperature after which I scaled and balled the dough. The higher hydration doughs seemed to have a better oven spring.
Does this seem more like how a higher hydration dough would be or am I still off?