I've got my oven cranked up to over F. They stack easily in the fridge, and the dough comes out easily and without deflating the dough in the process. Once I cancel the cleaning cycle, I can't start it up again until the oven cools below F at least on my Kitchen Aid oven. The sinking is caused by the fact that the dough is very wet. With the foil it's fine.
Actually, I only keep the side near my hands coated, the other side is wet. I can tell you they definitely use a sourdough culture because I obtained it from pizza place across the street yeasts can take over a neighborhood but it died out. Blessed are the merciful, for they will receive mercy. My own latest pies have overcome a lot of this. This dough would never rip or fight with you when being stretched to perfect pizza size. Thank you for all you have done to make this a successful school year. Always expanding, just very, very slowly. I have a list of my favorite pizza restaurants at the bottom. You can achieve this windowpaning even with All Purpose flour. I'll fill in more detail later, but here's a photo of a 57 second pie. I wipe them with an oiled paper towel - super thin coating. Do these steps poorly and bread or high gluten flour will not help you at ALL. I put just a tiny amount on the peel, which I spread evenly with my hands. At some point during this process the dough should be getting much firmer and should form more of a ball. It's really a similar thing here with pizza dough Wet Kneading Start Mixing on Low speed for 8 minutes. Some say that you should mix just the flour and water together, then after 20 minutes add the salt and yeast, then mix. This is Johnny's in Mt. I'm going to get it again someday. I cut it and put it into these easy to find Glad containers. Grimaldi's and John's are not in my top 10 either. Then, and this is important, I shake the peel prior to putting it in the oven, just to make certain it's loose. Then I hand kneaded for 1 minute. If I think I need to speed up the dough, I can then place it in the 95F environment for while before baking. Everything should be room temperature or a bit cooler. It has been an interesting ride over the years. Though they will not return to us as our students, they will always be welcome as friends. The key step is something I call 'Tomato Rinsing".
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