Hello, i were reading this forum and cooking pizzas for several weeks now. Only flour, which has high protein, i managed to get was spelt flour. I do not know how to adjust recipe to this kind of flour. Could it be the reason my dough is not elastic enough? I have tried various types of pizza dough's and none of them were elastic enough for me to stretch it properly. Note, i am also very new at stretching dough. Whenever i tried my dough at >62% hydration it wouldn`t get off my wooden peel (i put stretched dough on peel and then add toppings there). I rip holes in my dough whenever i try to make it thinner. Also, all of my pizzas are much thinner in a middle compared to sides next to crust, even when i try not to touch middle at all.
Fat - 2.2%g
of which saturated - 0.69%
Carbohydrate - 68.07%
of which sugar - 0.06%
Fiber - 3.42%
Protein - 12.9%
Salt - 0.19%
So, i have few questions,
How this kind of flour would affect dough? What should i look to change in recipe to adjust? How do i pick good flour if i don`t recognize any recommended brand?
Is there any way to practice more stretching without eating 10 pizza/day? If i stretch dough, make it into a ball and try again in 1(?) hour, would it hurt/change dough?
I would really appreciate any help you can give me,