Unfortunately, while he gives a couple methods for handling the dough, and tells you pretty clearly what to do, I'm still failing. I followed his instructions for dough & toppings religiously, even making a bechamel the way he describes. Fail.
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My problem is always shaping the dough. I can't get the dough spread out evenly and thinly without tearing holes in it, and I still never get it as big as recommended. Patching the holes just seems to put me further in the weeds.
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Anyway, I'm going to share some pictures of these horrible fails. These are not a joke. I'm really trying to do this. And I believe about the only things I don't have equipment-wise are a peel (I'm using a long, narrow cutting board) and a pizza stone.
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I'd love to have those eventually, but since I know I have a problem forming the dough, I'd like to get that worked out first. If I ever get to where I can form a decent disk and cook it on anything, I'll feel ok about buying more stuff if I want.
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So here's recent failure 1. It was supposed to be a white pizza without much more than bechamel and cheese on it. 1 picture is the way it came out, & the other is sliced with some of it upside-down so you can see the bottom.pic.twitter.com/yLLmQpxsGQ
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I think I mostly patted this out, but I may have tried using my fists some, trading it back and forth between hands while the dough stretches. It sounds like a good idea, and seems to naturally leave a perimeter that makes it more pizza-like, but I usually get holes.
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The pizza didn't brown enough on whatever I used. My oven was as hot as possible, & I was using the broiler (as recommended in the book). The top started to char, which is ok, but by then, the cheese was totally melted together, and was starting to have gaps where it dried out.
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Additionally, browning on the bottom sucked. But I ate it anyway. / Next time I used a pizza pan as a guide to make it rounder, because I needed some help there. I tried to use my fists more. I still got holes. I patched them, but stopped because last time that made it worse.pic.twitter.com/kFX9uifCUw
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My cooking surface this time was a cast iron griddle. I tried to slide the pizza off a cutting board onto the blazing hot metal. I fucked it up, & as much of the pizza went on the bottom as the top. In fact, the bottom looks more like a pizza than the top part. :)
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The good thing was that the browning was better, so I decided to use the griddle again next time. But shaping the dough was still not working well, so I decided to cheat. The next dough ball went in a cheap plastic bag. I weighed the bag down with cutting boards.
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I think that modern 'dough conditioners' have drastically changed the rate at which gluten forms, and its strength. I've made bread recipes where Julia says to knead the dough 50 times, and it turns out overstiff after 8.
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Replying to @St_Rev
The book I'm using is fairly recent (book copyright is 2013), & the guy says just use regular AP flour. His dough is simple, & develops gluten by just sitting around for 18 hours. I let it go longer, but since it tears easily, I'm wondering if I need *more* gluten formation.
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. Banned in Sweden. SubGenius, Zhuangist, white-hat troll. Defrocked mathematician. Brain problems.