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Thanks for the reply. It was a total loss , i had to knead in a ridiculous amount of flour. It all ended up in the trash.
When you can, get a good gram scale, they're not that much. .5 oz is just north of 14 grams. LOTS of room for error in my opinion. You won't ever be sorry for getting one. Better, repeatable results guaranteed!! jon
At this point ive had more failures then edible pizza. I give up on pizza style now i just need a thin crust dough recipe that works. One that i can actually stretch out
To work a 75% dough, you don't "knead in" any flour, you just use a lot of it on the bench and on your hands. If you disturb the skin by folding the dough ball, then yes, you may as well throw it in the trash.
In addition to some of the corrective measures already mentioned, you can also use a sheet of parchment paper if you are able to open up the dough ball to form a skin, albeit a wet one that is likely to stick to a peel. If you'd like, the parchment paper can be removed from the oven once the pizza is set. Peter
Sb 44, the stretch and folds take place while making the dough, not when trying to open the doughball into a pizza skin. It is too late at that point.