Well I think I’m following the recipe for my pizza dough, but it doesn’t seem as workable as the dough I watch the masters stretch and toss. What I think I can count on is:

* the ingredients are right, including the malt

What I’m not sure of:

* Maybe I’m not balling the dough correctly and sealing it

* Not kneading it sufficiently

* Using a pan that is too small when I put it in the fridge

* Leaving it in the fridge for 2 days (per the instructions)

* Working the dough to soon after pulling it out of the fridge?

I don’t know about you, but I think I’m doing the dough balling wrong. My 00 is too sticky so I wet my hands, but then that seems to make the dough to moist to get it to stretch, and I certainly can’t “pinch it”…as Tony tells me too. So the third one here I used some flour instead of water to help me ball the dough, and that seemed to work much better. The dough was much more workable.

Well, it is better. I made three pizza’s with 00 (hint – best deal is at Whole Foods). The dough is harder to work with (Seems as if I had to use more water, particularly when balling the dough. Still trying to get the thickness more consistent all around. The taste is smoother in your mouth. I could not tell any difference in taste vs the conventional dough. Still trying to find the right temp to work the dough at. It’s easier when it’s a bit cooler (sticks less), seems to me. However, that is not what I think Tony is recommending

I’m not also trying the two stone method which Tony G recommends. I don’t like working in the indoor oven as much as the outdoor oven, but I can’t fit two stones on the grill.

I also used Semolina to help the pizza slide of my alum peel. It worked, as long as there was NO moisture seeping through a gap in the dough.

No revelations re toppings…but carmelized onions are a hit…and as always, brocolli rabe.