In search of pizza help

fstylz21

Probably my favorite thing to cook on the Egg since getting it for Xmas is pizza. I am very pleased with the results but am always looking to make things better. The problem I seem to be encountering the most when I stretch my dough out, I appear to have "spots" where the dough is mush thinner than in other spots, leaving the final product somewhat uneven -- thin in some spots, thicker in others. Is it possible I'm getting these spots b/c I am not kneading the dough enough? Perhaps the glutens are fully forming? Ultimate goal is very thin, very crisp pies. Thanks for the help guys!

KenfromMI

What are you doing with the dough just before you roll it out? I've taken some bread baking and a pizza making class at Zingermans Bake House in Ann Arbor. I take the dough on a floured board. Rub a little flour on my hands and start at the top of the dough ball, rub your hands down the ball and when your palms begin to face up kinda pinch the dough like a karate chop. Rotate, repeat, rotate repeat. I do this gently until I have a perfect round ball of dough. I then dust my French style rolling pin. Press the center of the dough down with my palm until its saucer shaped and go to work with my rolling pin working rom the center out rotating the dough 1/4 turns.........Not sure if this will solve your problem but it rolls out perfect, even crusts for me.