Originally Posted by buccaneer
Okay, I cut the dough in half and then just ball it gently so it is without a flat side.
I didn't compress it.
I do two ways, one is I stretch it by hand and then roll it thin.
The other is I just work it gently stretching into a shape.
I really dig rustic shapes, but that is a quirk, the important thing is, it is somehow fluffier and rises more when unrolled.
The theory is, this method of proving means the gluten has already done it's work so all it needs is shaping and you are good to go.
No further working is required.
I'm still playing with this recipe too, and cannot wait till next time.
some of the YouTube videos say rolling (like with a rolling pin) is very bad so I thought it best to avoid that.
Also when you mentioned EVOO .....when is it used and how ?