I'm going crazy trying to perfect my dough. I have a wood fired brick oven and am trying for a thin, crispy crust. Here is the latest recipe I've tried...
4 cups Caputo "00" flour
1 tsp. yeast
1 1/2 cups warm water
1 tbsp olive oil
1 tsp salt
I sprinkle the yeast into 1/4 cup of warm water and let it sit 5 mins. Then I add that to the flour, salt and the rest of the water and mix for a couple minutes... add the oil and mix a couple minutes more. I then divide and roll into dough balls, cover and refigerate for 2 days. I take them out an hour or so before baking.
At this point the dough is very sticky. It tears too easily and just seems too thin or lacking in structure. The pizzas don't turn out bad, but it's chaotic working with the dough and the final result is not the type of crust I'm going for.
There's a local pizza place where the crust is very, very thin, yet light and crisp- you can lift up a slice and it holds up- doesn't droop down. THAT'S what I want. Any advice would be appreciated.