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Marginal success on pizza - need help!

Second try at pizza turned out better but still having trouble dealing with dough -  couldn't get dough flat enough (it cooked to be very thick even though we tried rolling out as thin as possible)  and had trouble transferring dough onto BGE stone -  any hints/suggestions are much appreciated!  Also I was cooking dough first then adding toppings and the cooking more -  does anyone cook dough and toppings at same time?


  • nolaeggheadnolaegghead Posts: 26,331
    I cook everything at once.  Sounds like a dough issue - you should be able to make a pretty thin dough by hand.  Look up the window pane test.  Try making your dough using weight, not volume.  You'll need a kitchen scale.  If you're inexperience with dough, that's pretty fool proof.  Also, the dough needs to be rested and at room temp when you stretch out the pie.
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  • Everything at once. It is almost impossible to over knead dough, make sure you work it enough. Let it rise, punch it down. If using a store bought dough, let it warm to make it easier to work. As you stretch it, if it springs back, walk away for 10 minutes, try again. 
    I build the pie on parchment on my peel, which is cookie sheet with one lip missing. Slides onto the stone easy. Remove the parchment after 3-5 minutes depending on temp. 
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