I’m getting good results for my first week. Just a few things that I need to fix or I’m having trouble fixing.
Main one is the excess flour on my dough after baking. After shaping and prior to stretching I toss the dough from hand to hand a few times in an attempt to remove the excess flour. Should I do this more times? Often worried the dough will tear.
Second issue is that I don’t know how far to stretch my dough when stretching, I use a 280g dough ball for a 12 inch but it’s not as large/spread out as I would like it to be post bake. I think the main issue is I’m leaving too much crust pre bake which I will attempt to make smaller next time, maybe a 1/4 of an inch rim. Not sure how much more I should stretch in general because worried it will tear near center. Also the black pan I use to cut seen in image is approx 11 inches I think.
by West-Sympathy-1211