Hi everyone! I worked in a pizza shop who makes top notch pizza for a year. Since then I've started to make my own at home but my dough is lacking. I usually only let it rise for an hour at room temp. Though I let it rise for about 10 hours in the fridge covered and the result was similar. My dough is too sticky, too frail, not pliable, and doesn't cook like pizza dough should even on a pizza stone.
The current recipe I use is out of an italian cook book I have:
1 1/4 flour
1 packet of IDY
1/2 cup of warm water
1/4 teaspoon of salt
I would love advice on the rising process and ingredient involved and amounts.