I use the 2 day ferment PJ dough recipe that Pete came up with. The last part of the process is to coat the ball of dough with flour, then to let it sit for 90 minutes. After waiting, if the dough isn't in a row ball, it will stretch in whatever shape it's in.. I mean, I'm not surprised as this makes perfect sense. So yesterday was the last time I made them, the first one was perfect, but because the other container I used (I fermented them separately) was a rectangular tupperware, it was kind of an oral with a slightly longer tail on one end. I hope you can visualize what I'm trying to say here.
Anyways, it was a mess to stretch, and because it was severely uneven, I folded the ends to meet in the middle so I could try to reform a circle-ish shape. When I do this it becomes veeeerryyy tough to handle, and takes like 10 minutes to get a relatively acceptable shape. If the ball was already a ball, it takes like 10 seconds to stretch it to the shape and size that I want, so there's a massive difference in the way it handles.
My point of this thread is I'm making another 2 pies, but I decided to bulk ferment. I'll be making them on monday, and I'm curious as to what's the best result I can achieve. When I remove the dough from my fridge and put it on the counter, do I want to cut it first, ball it, then coat it? Coat, let sit, cut 90 minutes later, then ball?
Any advice is appreciated