I bought the PB a couple of months back and have so far only tried out the master dough and neapolitan dough (for use with my new wood fired oven :-) ).
Compared to doughs I've tried in the past, these end up needing much more "delicate" handling when I'm stretching out the dough - both need serious care to make sure I don't end up tearing it, and have had a few split in the oven when turning with my peel! Any ideas what I may be doing wrong? Do I just need to get used to being more careful with it?
I find that it is pretty hard to get a nice cornicione sometimes as the dough just stretches so easily, it's hard to actually control it. Basically, if I look at the photos in Tony's masterclass on how tpo stretch out the dough, there is no way I could lift it or stretch it over my knuckles as it would just tear. I dunno, maybe I'm being fussy and have happened upon a good dough, as it does taste good, I just risk it tearing when cooking.
Might be worth saying that I'm not using the exact flours recommended in the PB as I live in the UK and these mostly aren't available, so using substitutes.