Help -- RLB pizza
I've just put together RLB's recipe for pizza, but it doesn't look right. I had to add a couple of Tbsp extra water because the dough wasn't moistened enough, but it didn't ever form into a proper ball -- it's just a ragggedy piece of dough.
It's resting at the moment for 30 minutes.
I was planning on putting it in the fridge and baking it tomorrow.
Did I mess up, or is that the way this particular dough should look?
Thanks for any advice.