This time I tried a little more flour. I used 3/4 c water with 300 total grams of flour. I'm mainly trying to use grams now because (a) it's an international standard, and (b) it has much finer granularity. There's never a need to use fractions when dealing with grams, because there are about 28 grams in 1 ounce. I used 200g flour in the initial mixing, and let it autolyse for 20 minutes that way. Then I gradually kneaded in the rest of the flour. The dough was a bit drier than before since I used more flour.The most notable point in this batch is that before cooking, I've been putting the dough on the counter covered with a cloth and letting it warm and rise for 3 hours or so. But the dough has been drying out slightly. For pizza #12, I put it in a bowl, sprayed with cooking oil, and covered with plastic wrap. No drying out! This is how I will rise my dough in the future.
The first pizza didn't stretch out nearly as nicely as the last two pizzas, probably because the dough was drier. However, the second pizza stretched out but not very evenly. I had a thin area and a thick area, and I couldn't stretch out the rest of the thick portion of the crust. It was ok though, and the pizzas were yummy. I'm still not getting much browning on the tops of my crusts, which I originally thought was because my dough was wetter. I'm thinking now that it might be because I'm not heating my oven enough. After 30 minutes, it's not quite up to 500 degrees, and my oven is supposed to go to 550. Next time I'll preheat longer.
Pizza 11, with a slightly dried exterior
Pizza 11, stretched to the limit
Pizza 12, still moist from resting in a bowl covered in plastic wrap
Pizza 12, streched to the limit
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