Hi, all. Relatively new to making homemade dough. I've been using the Pizza Beddia/Pizza Camp recipe and have had good results. I'm posting some thoughts/questions below. Thanks!
1) Although I like the recipe/ingredient list, I've needed to watch YouTube videos to practice and master the dough kneading/balling techniques. I have a Kitchen Aid mixer but have wanted to master mixing and kneading by hand.
2) I think the thing I'm struggling with the most at this point is getting the dough into a very round, taut ball. See some pics below. I'm doing ok, but perhaps not as ball-like as it should be?
3) The recipe calls for active dry yeast but to use cool water. I thought you needed to use warm water to activate active dry yeast? I've considered trying instant yeast to see how that goes.
4) Yesterday I made the dough and cut in half. One pie came out nice and fluffy, and the other came out really thin, with almost no rise. I know that I did stretch out this second dough a little more and ended up cooking the pie a little longer -- would that account for the second pie being so thin?
