Pizza

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root

This was my best effort yesterday. Dough was hard to shape, felt too spring rather than pliable. I used a rolling pin for the others as couldn't get the size I wanted. 60% hydration, first proved at room temp for a few hours then balled up and in the fridge for 24. Took it out and let it reach room temp before trying to stretch.

The internet suggests I might have over mixed it. I had it in a stand mixer for 5 mins. Any more Internet wisdom?

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r_mash in reply to @root

looks pretty good for a first go around. could've probably baked it a bit longer if you wanted ...

could be that it was dough was too cold? or not proofed for long enough?

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root in reply to @r_mash

Yeah it could have been a bit longer in. I'd burnt by edge of the previous pizza so was a bit cautious.

The dough was room temp before I tired shaping it. Could be underproofed though.
I've got one ball left in the fridge for a couple of days to see if it relaxes.

@mjdm how small is small?

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