Quote Originally Posted by cofi View Post
I added a little more flour to my dough it got way stretcher we also started doing a 24 hour bulk rise before we refrigerate

I can stretch till it is see through.....but I still can't toss

you're suppose to toss in the air not up n down.

At the one pizza joint i worked we would mix, cut to 1lb pcs put in oil coated tins, cover 1hr at room temp, then refrigerate. Once an order came in remove from cooler and work the dough after it sat a few min.