Beginners struggles with dough

[rshoward]

SUCCESS!!! I did everything exactly the same EXCEPT I waited 48 hours before trying to form the dough. It moved under my fingers like butter. I am superthrilled about this as now I can make these pizzas. I have cut the cleaning lock off my wife's stove and can crank it up to almost 900 F. Thanks to all of you for your help and suggestions. Geez, I hope now I can just repeat this when I make my next batch.

Thanks!!

[horrocks007]

This is a recipe I used thousands of times. It's not a high end one. But it is a work-horse and works well for same-day/next day use. It is also very simple.

[rshoward]

Here is a fuzzy picture of a cross-section of the first success. I know, it's got pepperoni on it but it was for my picky kids! The crust was really quite good, but I know it can be better. Still, I feel very good about the progress.

[Awning Guy]

RS, looks great. I know I'm late on this thread but heres a link that has helped me. I'm trying to get the dough right myself. Good luck...

7 - Pizza Dough and Pizza Crust Trouble-shooting -- Pizzeria Operations -- CorrellConcepts.com

[texassourdough]

Dough looks good, but it looks a bit underbaked by my standards. Be brave and try baking harder. You may, or may not, prefer the harder baked pie...but...I would suggest trying a hotter oven/longer to give more caramalization.

Stay with it!
Jay