Shaping Pizza Dough
Hoping to get some help with shaping pizza dough. I have made some fine pizzas over the last couple years but never really tried to perfect or learn how to properly shape the dough. My recipe is simple as follows:
WHOLE WHEAT PIZZA DOUGH
2 cups bread flour
1/2 cup whole wheat flour
1 Tbsp vital wheat gluten
1/2 Tbsp honey/sugar
1 tsp salt
1 tsp active dry yeast (bloomed)
1 tsp olive oil
1 1/4 cup water
1 tbsp white wine (optional)
Mix all together in a bowl until well combined. Let sit for 5 minutes. Stretch and fold a few times. Let sit for another 5 minutes. Stretch and fold a few times. Rest for 5 minutes then divide into two equal portions and let rise for 2 hours in well oiled plastic wrap.
I made 2 pizzas with this recipe yesterday and baked in a 550 degree oven. The crust came out nicely, but I am sure I can probably get it better if I actually knew what I was doing during the shaping.
The main thing that makes me think I am doing something wrong is the feel of the dough while I am shaping. After the dough has proofed, I handle it, and it feels super soft and pliable and easily shapes and stretches. After a minute of handling the dough, it seems to tighten up a lot and not allow me to stretch it easily. It takes a long process of manipulation and finger poking and pulling till it finally gets to a decent size. I suspect that what is happening here is initially the dough is super soft due to the proofing gasses. When I work the dough a bit, it degasses the dough and it becomes stiff. Correct? Am I missing a step after proofing of degassing and resting?
Also to note, I like mine thin crust, so I try to get it as thin as possible.
Main questions are: Is this tightening up of the dough normal? Can you over manipulate and handle the dough? Should I be taking it straight from proofing, quickly pull into shape and leave it? I have watched some videos but they all seem to be professional with all the fancy flipping etc. I don't want to do that. I just want to shape a basic pizza dough.
I'd appreciate any help.