what happened to my dough

[Chet]

  I made this pizza dough recipe on thursday and made pizza on friday, it is a cold water recipe by peter Reinhart, I took it out of the fridge 3 hrs before I was going to use it, the problem I had was I rolled the dough out and before I can put it on the peel or in a pan, it would shrink big time, I never experienced this in my 3 yrs of pizza making. attached link is the recipe.

    Thanks
       Chet

http://www.101cookbooks.com/archives/001199.html

[Pete-zza]

Chet,

Did you use the oil version of the recipe? If so, the oil and hydration combined should have produced a very extensible dough without any springback or shrinkage. At least that was my experience when I made the dough (see Reply at http://www.pizzamaking.com/forum/index.php/topic,203.msg54497.html#msg54497). Did you re-reknead, re-ball or re-shape the dough before you opened it up to make the skin?

Peter

[Chet]

Hello Peter

  I did not re knead the dough, and I did add olive oil, also if it matters I used room temp dough, not chilled, I took the dough out the sealed plastic tupperware and started to form it by hand then I started rolling it, and it would not stay put. but one note if it matters is when I opened one of the tupperware containers the dough ball had a big bubble, and when I was baking the pizza on a stone one of the pizza was also growing a huge bubble in the center, I did not dock these pizza's. should I try again.   


                       Chet

[Chet]

Peter

    After reading the recipe again, I see where I made a mistake, I took the dough out of the containers and started to make pizza, it says and I did not do the underlined

         Chet



  On the day you plan to make the pizza, remove the desired number of dough balls from the refrigerator 2 hours before making the pizza. Before letting the dough rest at room temperature for 2 hours, dust the counter with flour, and then mist the counter with spray oil. Place the dough balls on top of the floured counter and sprinkle them with flour; dust your hands with flour. Gently press the dough into flat disks about 1/2 inch thick and 5 inches in diameter. Sprinkle the dough with flour, mist it again with spray oil, and cover the dough loosely with plastic wrap or a food-grade plastic bag. Now let rest for 2 hours.