October 31, 2015 - 8:33pm
Pizza Dough Ball Becomes TOO Slack
Here is the recipe I use
https://www.youtube.com/watch?v=u-KDRmOYSb0 [1]
But after being in the fridge for 8+ hours the dough ball become almost impossible to get of the plate. I tried lots of flour, I tried oil.... no luck. The end result is pretty good though. Tried this twice now and just want to get a way of obtaining a more manageable dough ball after fermentation.