By sit i mean cover it up and let it sit for an hour or more because of the yeast,and it tears even when it's thick i saw so many recipes/videos where the dough can at least be made thin without tearing but mine is a bit thick and tears
Question is it supposed to tear easily? when i make the pizza dough?[without letting it sit]
I have tried multiple times i never was able to get it to be stretchy as it's supposed to be without tearing
Someone suggested i use fresh yeast and use warm water which i have yet to test.
So i was able to find a different kind of flour thank god with a higher protein
Nutritional value is
Energy[calories]=361
proteins[gr]=-12.0
Carbohydrates[gr]=76
Fats[gr]=12.5
Dietary Fibre[gr]=1.9
Sodium[mg]=7.9
My question is how much flour/water/yeast/salt/sugar/oil etc etc to use exactly...
Yeah i'm not experienced with this
By weight do u mean grams etc...
and is pre heating a requirement? if so how long do i leave the pizza in the oven if it is pre heated
Please do give any kind of advice that i haven't asked yet
Does a 4% protein different really make that much of a difference?
And yes of course i used yeast i tried winging it and online recipes. i used the pizza dough calculator and it was just wet wasn't even a ball.
Let me be more specific
The pizza dough doesn't stretch properly and tears easily and i tried adding water/flour bit by bit but no matter how much i add it still tears easily.
Hey so i tried twice today to make pizza dough and well lets just say the second try was better then the first.
Got a new oven recently with a max degree of 300
My first question is
1.In which slot should i put the tray in? in the oven i have 5 from bellow to up.
2.Which heat degree?
3.Should i...