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?