Here is an exchange PizzaMan had with a friend:
What about your pizza needs improvement?
May your dough rise,
PizzaMan
Scott
* 3 1/2 cups flour
* 1 packet of yeast
* 2 tbsp olive oil
* 2 tbsp honey
* 1/4 tsp salt
* 1 cup water
# Put all ingredients in mixer, except 25% of flour
# Mix low for 1-2 mins (consistency should be like pancake batter)
# Cover and let sit for 20 mins
# Mix on low for 8 mins, 5 mins in start adding flour gradually
# After for 6 mins, increase speed,
# Then remove dough and work by hand, should be very sticky
# Pour on floured surface and portion into balls
# Once it’s ready (smooth when you sprink flour), cover and let it rest for 15-20 mins
# Put into glad containers with tiny amount of oil and then put in fridge
# Let it cold-rise in fridge for at least 24 hours, up to 3 days
# Take dough out fridge when i start oven (roughly 60 mins before cooking)
# Don’t use rolling pin – build a little rim around the edges then spread the dough
# Dunk the dough lightly in a bowl of flour then work it on granite counter top, only tiny amount on peel
I did this on Thursday and let it cold rise until Saturday afternoon. My biggest problem before was getting it to a workable state where its very plyable easier to work. (like the restaurants).
My issue is it wasn’t very tasty and a little too bready for my taste. I like it thin and a bit crispy. My buddy Jimmy said it could be the lack of salt.
As far as the dough itself, precooking, it was just the way I want it, now my problem is the taste…
Scott
PizzaMan
Definitely use 1 tsp of salt for that recipe. It makes it taste MUCH better. I tried the no/low salt and it is very bland and tastes like flour not pizza crust.
With 1 cup water, I usually use 2 3/4 cups flour for a short rise (1-2 hours) and 3 cups for long/cold rise (1-3 days). Less flour makes it stretch easier.
For thinner dough, try splitting it in two pieces and make two pizzas. This let’s you stretch/roll until it is the thickness you like.
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