I think I need help understanding the term "sheeting". I have been experimenting with the original Pizza Making thin crust recipe for close to a couple of years now.
I seem to be getting consistent results with the texture of the dough. I use the same 24 hour rise in the refridgerator, I use the same perforated Cutter pans, the same oven temperature, same cooking time.
My problem is about half the time the crust has that crackery, flakey, layered texture, and life is good. The other half of the time the crust has a bread-like texture with no layers.
I roll out the dough by hand with a rolling pin and continue work extra flour into it. Is this sheeting? I've also tried folding the dough back into a ball after rolling it out, and then rolling it out again. The second rolling out is really difficult and I haven't noticed that it makes enough of a difference in the texture to be worth the effort.
Can anyone help me understand the sheeting process, and share their techniques?