I've been trying to make NY style pizza and have been having the following problem. My dough seems to be spreading extremely thin as soon as I start to press it out. While I am trying to shape it and build a crust the middle gets incredibly thin and uneven. It doesn't tear, it just won't remain the right thickness.
Here's my recipe (pretty similar to glutenboy's recipe) and technique:
Add the following to a bread maker
KASL flour (100%) 12.88 oz
Water (60%) 7.73 oz
Salt (2.5%) .322 oz
ADY (.28%) .036 oz
I turn the bread maker on dough mode and just have it knead the dough for me for about 15 minutes. I add in some hand kneading to make sure it is smooth.
Then I separate the dough into 3 x 7 oz balls and place them in lightly oiled (spray pam) rounded tuperware. I leave the containers on the counter for an hour or two then put them in the fridge.
24-48 hours after putting them in the fridge I take them out and let them get to room temperature for 2-3 hours (still covered on the counter).
I then take one dough ball out and put it on a lightly floured counter. I press the ball out and almost immediately the middle becomes super thin and somewhat transparent (no tears).
I put it on parchment paper, top it with sauce and cheese, and cook it on a stone at 550 degrees in the oven. I take the parchment paper out after a minute or two of cooking.
The pizza isn't half bad, it's just way too thin. I've tried just pressing it less but it doesn't work. When I go to form the outer crust I can't keep the inner dough at a reasonable thickness. I tried taking pictures but I cant really get a good one that you can see the thinness.
Am I missing anything?
Any recommendations are greatly appreciated.