Made pizza last night, and I struggle with the dough all the time. I tried this Jamie Oliver recipe this time, mainly because I had '00' flour to use. Had high hopes because of this flour. The result was very bready, and still too thick, not enough bubbles. It did have a nice crisp base though.
I gave up kneading after a long time (like 30 mins). Never did get to window pane. mixed by hand, but then divided in half and kneaded half by hand, half with my kitchenaid dough hook. It rested, rose for about 2hours. Rolled out with rolling pin to about 1/4 inch thick, I can't imagine rolling much thinner. Used high heat (my oven goes to 550f) and preheated my stones for about 45 mins, used one pizza stone, one cast iron pan. Cast iron pan was slightly better.
I am looking for a chewy, thin crust, not crispy, not bready. Is this possible outside of a pizza oven??