One thing that I always do with the TJ dough is to make two little pizzas, not one. That should lower the dough mass enough to where it will cook. Also, make sure that you leave the dough out at room temp for a half hour or so before you bake it. That will allow it to warm up, letting it stretch and then retain it's shape much easier. Then, you are able to stretch it our more and make a thinner pie. Again, allowing it to cook faster.
post #2716 of 22984
7/5/09 at 1:53am