i successfully (and finally) made two great thin-crust pizzas tonite on my pizza stone. however, my pizza dough really fought back at me when i tried to shape it.
here's what happened:
i made this recipe:
from cook's illustrated: •For the dough:
•3 cups (16 1/2 ounces) bread flour, plus more for work surface (see note)
•2 teaspoons sugar
•1/2 teaspoon instant or rapid-rise yeast
•1 1/3 cups ice water (about 10 1/2 ounces; see note)
•1 tablespoon vegetable oil, plus more for work surface
•1 1/2 teaspoons table salt
For the dough: In food processor fitted with metal blade, process flour, sugar, and yeast until combined, about 2 seconds. With machine running, slowly add water through feed tube; process until dough is just combined and no dry flour remains, about 10 seconds. Let dough stand 10 minutes.
Add oil and salt to dough and process until dough forms satiny, sticky ball that clears sides of workbowl, 30 to 60 seconds. Remove dough from bowl and knead briefly on lightly oiled countertop until smooth, about 1 minute. Shape dough into tight ball and place in large, lightly oiled bowl. Cover tightly with plastic wrap and refrigerate for at least 24 hours.
ok. i did that. then i put enough dough for 2 wrapped in saran wrap and into a ziplock and into my good freezer. last night i pulled it and defrosted it in the fridge overnight then at 5pm put it in a bowl (unwrapped but with the saran wrap just loosely across the top of the bowl) and it sat at room temp (and rose some) for 2 hours. then i went to try to shape it and then we battled, the dough and i. i got it to pull out by literally picking it up and letting it hang whilst turning it a bit to get it to stretch out.
WHAT did i do wrong? oh...and i used king arthur bread flour.