After years of weekly experiments with my pizza, I've gotten my crust almost perfect (to my idea of perfection at least), but with one frustrating problem... the dough stretches too thin in places (or even tears). I've been able to get around this by rolling the dough, but then I lose the rim I get when hand tossing/stretching.
Here's the dough recipe I'm using:
4 cups flour (currently the Caputo 00, but want to try AT next since I'm using a home oven at 525)
1 tsp salt
2 tsp active dry yeast
1 tbsp sugar
12 ounces warm water
1 tbsp olive oil
I have been mixing for 10 minutes as I was taught years ago, but after reading through the posts here, it seems like I should be aiming for more like 3 minutes?
I then ball the dough an put it in the fridge for 24 hours.
It comes out for about 90 minutes before shaping, which I've had to do in two steps to get it stretched thin enough (stretch, wait 10 minutes, stretch again). By the second stretching, I have no problem getting it into shape, save for it stretching in a non-uniform way, and sometimes tearing.
The taste is AWESOME, but the tearing as I pull them out or serve them up SUCKS!
I'd like to experiment with some of the NY dough recipes here, but I really want to figure out this nagging problem first with a crust I already like before moving on to try others.
Any ideas where my mistake(s) is/are? Thanks so much... the help on this forum is fantastic!