I make NY Style Street Pies using the recipe below from Pete-zza 9/27/04 which has yeilded great results.
This time when forming the pies and laying the dough over my hands while tossing....the dough kept tearing.
-Dough temp was 62 degrees when forming.
-Just prior to refigerating the dough, after mixing, the dough temp was 78 degrees not the 80-85 target.
High-gluten flour, 11.80 oz. (about 2 1/2 c.)
Water, 7.70 oz. (about 1 c.)
IDY, 0.20 oz. (1 1/2 t.)
Salt, 0.20 oz. (3/4 t.)
Olive oil (light), 0.12 oz. (3/4 t.)