bridgetbakes
- 263
I am sure this MUST be a stupid question but can someone tell me, is there some trick to working with refrigerated pizza dough? I have tried 3 different times now using it on my pizza stone and it always "springs back." I have tried using more flour and have tried taking it out of the fridge a few hours before using but get the same results....a messy blob.
Anyone got any pointers for this challenged PC newbie? HELP!
Anyone got any pointers for this challenged PC newbie? HELP!