James Freyr wrote: Our main issue has been when stretching out the dough, it's so elastic that it won't stay anywhere near the size it needs to be and contracts, and we end up often tearing holes in it trying to pull the dough into something that resembles a circle.
chip sanft wrote:One thing I've found that helps with stretching is resting the dough -- at least a couple hours, even overnight. Letting it sit in the fridge also lends the dough a nice flavor, I find. I notice this recipe calls for 00 flour, which the internet suggests might also help. Will be giving this a try, but first I have to find 00...
I used something called double-zero flour or "00" flour, which is an Italian flour used for pasta and pizza making. It is very finely milled, and lovely to work with. If you can't get or find it, just use all-purpose. I weigh my flour and used 14 ounces for this recipe, or approximately 3 cups.
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