Pizza Dough Issues
I am brand new to The Fresh Loaf-someone told me this was the place to go with my questions.
So I am trying to make a Neapolitan style pizza like my Dad's, who learned from his mom in Italy.
I do the cold ferment for 3 days, take out of fridge for 3 hours, and then form the pie. The dough is EXTREMELY pliable and stretches way too much. It also does not hold its shape when I try to slide off the peel (cornmeal applied) and typically folds onto itself on the 500 degree stone. So I end up throwing out half the pie. The OTHER half that was not folded onto itself comes out way too thin-can't even pick up a slice. However crust is tasty.
I see folks discussing very specific things about the dough characteristics-tension, stretching, etc. I don't fully understand these nuances and I don't know what to adjust-more water, less oil, more flour? I don't have my specific recipe handy but it is basically a 50/50 mix of KA whole wheat and regular unbleached, water, salt, oil, and yeast. I mix BY HAND (no dough hook) for twelve minutes and then spray lightly with olive oil, put in fridge in an aluminum tin designed for dough rising, covered with plastic. It rises very well over the three days, basically doubling in size.
Any suggestions would be much appreciated! Best regards