Quote:
Originally posted by Greenhat
Cut the dough before you put it in to the bowl and proof. If you start with the ball the size required for a single pizza and then let it proof before throwing (don't roll a pizza out, learn to throw it, it makes a difference), you'll get a better crust (my opinion, based on my experience). Oh, I don't know about LI pizzerias, all my favorites are in Manhatten or Jersey City.
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I agree, it should be hand tossed. I have been able to do it a few times but I am still working on the elasticity of the dough. I need to find flour with a higher protein content then what I have right now. I tried wheat flour as well as barley flour but they all end up having some bleaching in the process which is harmful to the protein. With the higher protein comes more gluten which will give me the dough I am looking for.