http://pizzatherapy.com/sq.htm
My prepared dough last night was ok. It was crispy but a little bit hard. I knew righ away that something was not right. The size of the dough did not double. I realized that I used a water of 110-120 deg. F. Warm water, not higher than 105 deg. F is better. Also, my kneading time was over 10 min. for sure. Onother tip: After kneading, do not proof it inside the refrigerator, leave the dough in a warm place for at least 2 hours until the size doubles.
Please click the link above. This video looks promising. I followed the techniques tonight and I can tell that It is going to be a better pizza dough. This dough (picture above) in a bowl was the outcome after 10 min. of kneading. The size should double in approximately 2 hrs. I put plastic over it and left it in a warm place.for at least 2 hours, then I will refrigerate it overnight.
