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bobbybarista t1_jebk5du wrote

Reply to comment by nchiker in [Homemade] Margherita pizza by nchiker

I fridge my dough for a few days to ferment and find it’s super important to let it get back to room temp so it relaxes before stretching. Also doing some quick math, your dough hydration is like 62% so bumping it up to make a wetter dough might also help in the not tearing department.

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nchiker OP t1_jebkwo6 wrote

Yes it would, but I like the 62% and have never had a problem with tearing except when I tried the OO flour. And yes, if you read the recipe it has the dough coming out of the fridge in more than enough time to get up to temp.

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