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KEmerson 11-05-2009 07:24 AM

Crust too thick
 
Hello,
I'm having trouble getting the dough thin enough throughout the whole piece of dough. I can stretch it fairly well and it keeps what I stretch, but the corniche always gets too thick. I am not making it so by keeping a rim as I stretch. I think I simply cannot get a consistent thick/thinness across the whole piece. Is this simply a matter of getting to Carnegie Hall? (Practice, practice, practice)?
Thanks


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