When I was in high school, I worked in a pizzaria in New York, and I'm
trying to duplicate the dough that we made there. I remember the
technique for preparing the dough, but I can't seem to get the very
light, fluffy, infinitely stretchable dough that we had there. I can
stretch mine to 16" without any problem, but it's heavier, and stiffer
than I remember.
So are there special pizza flours? What kind of flour would the
average pizzaria use, anyway? We made the dough in big batches in a
big Hobart machine, but I don't think lack of kneading is the problem
(I use a KitchenAid).
Any suggestions would be appreciated.