HELP! Pizza Dough Issues
I decided to try and use Peter Reinhardt's Lean Bread dough recipe for a pizza crust and had some problems with my dough. I've used the Lean Bread recipe for bread without a problem, so... here goes.
I followed the recipe and cold fermented for 3 days and then I split the dough in half and froze both balls of dough. I thawed them out in the refrigerator overnight. After opening them up and forming them into a tight dough ball and letting them sit for about an hour I began to try and shape the dough into a pizza disc. The more that I tried to gently stretch the dough the stickier it became. I rolled it back into a ball and let it sit and tried again. The dough became so sticky that it was sticking to the work surface and my hands (even with oil and flour). The dough would not stretch and became the consistency of just mixed and unstretched dough. I tried the process again with the second ball of dough this time trying to roll it and again the dough would not work.
So, clearly something is wrong...
1. I used 2 tsp of rapid rise yeast. Could it be the wrong type of yeast or too much?
2. I used 2 and 1/4 c of lukewarm water. Could it be too much water?
3. Maybe I should shape them more into an even firmer disc? Or let them sit longer?
Any help is appreciated!!