Hi all - I'm trying my first DKM thin crust today, and I've just finished putting the dough together - but it just doesn't look right.
I know it's supposed to be very loose when first mixing, but I was simply never able to form it into a cohesive ball no matter what I tried. I've attached a picture of what I ended up with - note all the cracks that are in the ball.
I wonder if I need to use more water where I'm located. Winter in Denver brings new meaning to the term "Dry". Obviously this dough is super dry to begin with, but at over 5,000 ft in such a dry climate I wonder if I need to add a bit more water to compensate. I did follow the directions 100%.
I take that back - I added some of the sugar to the yeast when proofing it. Aren't you always supposed to do that? THe recipe just says to add the water and yeast, but that won't give the yeast anything to feed on, so how does it ever proof that way?
Anyhow I'd really appreciate your guys' advice. I'm tempted to start over again with a little more water and just not let it rest for the full 9 hours. But I thought I'd check to see how this dough looks compared to how it's supposed to look.