First time poster. Thank you very much for any and all help. I have made maybe 25 batches always changing a little something have not been able to solve my problem.
I am having trouble with my dough being too workable. It is so delicate that gravity alone will eventually rip it if I hold it up after forming the crust. Also, the middle gets so thin that there is really not enough tdough in the middle so it sometimes rips in the pizza oven when I first put it in or rotate it.
I have tried 100% "00", 70/30 "00" and AllTrumps and 50/50 00 and All trumps with the same result. I have tried more kneeding and less kneeding. More water and less water. nothing seens to make a differance.
Here is my basic recipe
I mix most the flour, water and yeast in the stand mixer for 5 minutes. then let it sit for 20, then add the rest of the flour and continue for another 7-8 minutes adding the salt near the end. Then I hand kneed it for 3 minutes, cut it and make balls and put them all in a proofing tray, leave it on the counter for an hour , then in the fridge for 2-4 days. I bring them out 2 hours before I make the pies.
Am I right to assume that I dont have enough Gluten development?
Am I possibly not kneeding enough? I see some recipes have almost no kneeding, and I have tried 15 minutes in the mixer and 5 minutes on the counter to no avail.
Do I have too much water? It isnt runny and seems to behave correctly when I am hand kneeding it.
Could I need more yeast, or more time out on the counter before I put ithem in the fridge?
Any help will be greatly appreciated.