Help with NY pizza crust
i ran into a problem making Reinhart's New York pizza dough from American Pie. I don't make pizza often, but I have made it before with good success. Last time, the dough was not very extensible. When I tossed it it got large, but then sprung back. The result was a small pie. I made three in a row, separated by at least a half hour, and the last was no better than the first. The crust showed signs of decent air pockets, but it was thick and bread-like.
King Arthur bread flour was opened the week before, and dated way in the future. Instant yeast package was purchased and opened about a week beforehand, and kept in a jar in the freezer. Water was a tick over 70 degrees, per Reinhart's recipe. I've never had luck kneading with a mixer, so I mixed by hand, rested 5 minutes per Reinhart, then kneaded by hand. I think that previously, it took me about 15 minutes to get a windowpane, but this time it took over a half hour (and maybe could have used more work?) Rested it 15 minutes in ziplocks, then refrigerated until the next day.