I am using a heavy duty Kitchen aid mixer with the dough hook to mix my pizza dough.
When I go to ball my dough it doesn't have a smooth satiny appearance. Instead it looks like the dough is tearing on the outer skin.
Is there something that causes this? How to I go about getting a smooth consistent dough? I use Tony Gemignani's recipe.
this inconsistent dough also makes stretching the dough hard to get a even stretched pizza.