So I've been dabbling in making pizzas in my spare time. I start out pretty well, but it seems that the more pizzas I make, the thinner and thinner my crusts are getting.
Using Peter Rhinehart's NY style crust recipe (following it step-by-step with no real modifications), KASL, IDY, I am getting doughs that are on the verge of windowpaning just from pulling them out of the fridge and picking them up to flour a bit. I am afraid I am going to tear the dough, but it stretches that far without me even trying.
Is this what is supposed to be happening? Am I expecting the wrong thing out of the dough, or am I doing something wrong in the making it process?
I just pulled it out of the oven, it looks decent. I'll post pics in a minute. I have a feeling that I'm actually looking for an American style rather than a NY style. Is NY style suppose to be that thin?