I am trying to make a Chicago thin with pepperoni and I just can't seem to get the crust right.
I use a pizza stone at 500 for about 10-12 minutes.
I use King Arthur Flour, Fleschmen's AD Pizza Yeast, Whole milk Prov/Mozz cheese.
We mix all the ingredients in a mixer on kneading speed until it creates a well mixed ball. Then we leave it out for 2 hours to rise, roll it into a log, and cut into 2. The problem is the crust is always tough to roll out (retracts as you roll it out) and it just tastes blah. It feels like it only cooks on the outside.
Is it crucial to let the dough sit longer than 2 hrs covered in a moist towel at room temperature? Would love some insights.
Also, is there some guide that can explain cooking percentages? I measure all of my ingredients in oz, tbsp, tsp, etc.