help needed with dough please.....
had a successful pizza making session the other day, but id like advice on a couple of questions please to help me get better with the dough.
1. im using sourdough starter, and have a pizza app on my phone, which basically gives me the measurements of each ingredient depending on proving time and room temp. ive played around with the app a bit, altering the different specifics, and i think im understanding that its basically, the longer the prove time the less starter i need to put in? so if i want to cook in two hours say, thered be a fair bit more starter in the mix, 8 hrs time id be using a lot less. have i got that right? id like to eventually be able to bake and not look at a phone app! :D
2. ive looked on youtube at the different methods for stretching my dough to finish pizza size. ive tried the 'stretch, flap onto other arm, turn 90 degree' method and am also trying to slowly get used to spinning it, but thats a work in progress :D however, what im finding is that with both methods, the dough is being stretched really thin almost to ripping point near the centre. is there a trick to getting the dough evenly stretched so i dont have this issue? leave it thicker in the centre? then id be scared of it ripping towards the edge. advice much appreciated please :-)