Pizza control.... We have a problem!
The brains looked good as they have in the past. So, when I started rolling the dough I noticed some areas that had not hydrated and the dough was dry and crumbly. This was a first for me, all the times in the past the dough had hydrated completely. I used the same technique to shape the ball, and mixed in the same fashion. Maybe I did not work the dough enough by hand long enough to thoroughly mix the moisture into the flour. As you can tell the skin is a mess. Too thin in some areas and elastic, and in others, dry and stiff. I was going to toss the skin but thought it would be fun to see how bad it would turn out. In the center of the skin you can see dry flour, and cracks that have dry flour in them. I did take a water mister, and spray those areas to moisten the dry flour. If you look at the top right, you can see some of dry flour that was at the edge of the skin when I had finished rolling it out.