Help !
I am using all Trumps flour and flowing these directions. Yet my dough balls come out very gooey (for lack of a better term) and thin out way to easy. I have watched a ton of videos, where the balls are dense and push out into a nice 10 to 12 inch pie.
Recipe:
Biga 260g flour, 155g water, 1/3g ady, 16 hour ambient temp sitting.
Main Recipe 1030g flour, 720g water, 8g ady, 23g fine sea salt, and 12g olive oil.
Using a stand mixer for 3 minutes lowest speed, 10 minute rest, 3 minutes speed 2, fold out on counter make one big ball, cover with damp towel and rest for 1 hour.
Ball it in to 250g balls place in proofing tray cover tightly and refrigerate for 48 hours. Let the balls come to room temp for about 90 minutes.
The balls thin out and mush together. Any advice, will be greatly appreciated.
Thank You