by A.J. Coltrane
I think the weakest part of my pizza-making process is the last part — shaping the final dough. Here’s the last one:
It’s a 62% hydration bread flour dough with peppers from the garden, onions, goat cheese, and a jarred marinara. (300g bread flour. 62% water, 4% oil, 2.3% salt. Baked on a perforated pizza pan.)
In this case I floured the counter and patted/stretched out the dough, never lifting it from the surface. The crust came out crisp and crusty. The cornicione (edge) was only slightly poofier than the rest of the crust.
My suspicion is that after patting the dough out on the counter it might benefit from being picked up and stretched.
Which is a good excuse to make another pizza.