Thinking we might play with the sugar content of the dough, as I'm sure it is what burns ??
Hi Paul, this is the recipe I use for my Pizza dough, it's great. I make thin-crust pizzas as I prefer more toppings than bread. I also make my own sausage from scratch. You may enjoy this pizza dough, easy enough to make.
In Mixer Stand Add
2 1/2 Cups APF 2 Tsp Fine White Sugar 1 1/2 Tsp Instant Yeast
Mix together ¾ Cup + 2 TBS ICE COLD WATER with 2 Tbs EVOO, then with the mixer on medium-low speed add water slowly into flour. Mix slowly until the dough comes together, about 1 minute.
Grease the countertop and knead with a few palm folds, then roll into a ball and place in greased glass bowl cover with plastic wrap and rest for 2 ½ hours.
When risen split ball in ½. With cut side down on a floured board work with fingers until 8” diameter, then with floured pin roll out to 2 x 12” pies. You can use more than half to make a bigger pie, I typically make 14” pies.
