This is my first post, so please be kind.
This is the recipe I use, derived from Correll Concept's "Encyclopizza" website:
16 oz bread flour
10 oz. water
2-1/2 tsp active dry yeast
1-5/8 tsp salt
1 tsp. sugar.
2 oz water is set aside and I dissolve the salt in it. I dissolve the yeast and sugar in the remaining water and when it foams, add it to the flour with the salt solution and mix in my kitchen aid until it balls up. I let it rest for 5 minutes, then knead for 5 more minutes.
When it's done kneading, I work it on my pizza board and add just enough bench flour until it does not stick to my hands. The objective is the wettest dough possible without sticking; otherwise, if it's too dry, it's impossible to stretch.
Form it into two balls, drizzle some olive oil into two round disposable plastic Ziploc containers, and swirl each ball in the oil until coated. I then press the ball flat to fit into the round shape of the plastic tub, and let rise in the fridge for 18 hours.
After 18 hours, (i.e. the next day), I bring them up to room temp and press them out, coating them with cornmeal as I go.
They stretch easily - TOO easily; if I'm not careful, the dough will collapse under it's own weight and will develop holes. Theres's no way it is strong enough to be slapped, pounded, flung, and spun like they do in NY style joints.
What's my problem? Dough too wet? Not kneaded enough?
Thanks in advance.