and not actually all that hard. This weeks pizza was my first really
successful dough. It was soft and stretchable. I made it fairly wet,
gave it a 20 minute rest before and after kneading the dough, and did
a 15 minute wet knead.
I also baked it on the upper part of the oven, which encouraged
browning from the reflected heat from the top of my gas oven.
Overall, I think it came out pretty well. I now need to work on
getting more oven spring, probably by playing around with yeast
quantity and rise times.
