Thank you ladies and gentlemen. Thanks for the encouragement.
I didnít put any recipes in my post that started this thread because I think the problem is in my technique since I am getting the same results with several different recipes.
Below are two recipes that represent the extremes of hydration.
First recipe: This recipe was given to me by an acquaintance. He has made this dough many times without a problem. AP flour 100%, water 74%, ADY 1.85%, salt 0.7%, EVOO 10.6% and sugar 2.1%. Mixed the flour and salt. Mixed the ADY and sugar in 120 degree water and let set for 10 minutes. Added flour to water mixture and mixed. Folded into a ball. Put dough in bowl with olive oil coating top and bottom. Let set for one hour at about 70 degree room temperature and covered with cloth. The dough doubled in one hour. Punched dough down. It was very sticky so I added a little more flour and folded for a few minutes. The dough was too elastic to do anything with it. I only weighed the flour, the rest I used measuring spoons.
Second recipe: This recipe I got from this forum but I donít remember whose it was. KJBF 100%, water 65%, IDY 0.6%, salt 2.4%, VOO 5.9%, sugar 5.1%. Mixed the flour, IDY, salt and sugar. Mixed in 120 degree water. Kneaded for about Ĺ hour. Folded into a ball. Put in refrigerator for one day. Dough doubled in size. Punched dough down. Dough was a bit sticky so I added a bit more flour and kneaded for a few minutes. The dough was too elastic to use. I also made this same recipe but I didnít knead it before I put it in the refrigerator. I left it in the frig for three days. It doubled in size. I took it out of the frig at 8:00AM and punched it down. I let it set covered at room temperature for eight hours during which time it doubled in size again. I punched it down again. Folded into a ball. It was too elastic so I kneaded it for about 5 minutes then let it rest for 5 to 10 minutes. I did this for about 45 minutes. I was finally able to roll it out a little at a time, letting it rest for about 5 minutes between rollings. I know the last part was all wrong, but I was getting frustrated and desperate.
I only make pizzaís every other week. Iím going to try this recipe next.
AP flour 100%, water 60%, IDY 0.29%, salt 1.05%, oil 1.7%, sugar 1.5%
Right now I donít care what style pizza I make. I just want to figure out how to make the dough so that I can make a skin without rolling it.