my husband stretches the dough out with his hands and uses a pizza stone, too! the stone really does make a difference.
I like that garlic herb dough at tj's but my husband prefers the plain one.
Damn dough sat out all day and it still wouldn't stretch for ****. Used my hands to start because thats all I normally need and then tried a pin. Ended up having to use two packages and combining two skinny ovals into a round shape. Could have used a few minutes of pre-baking since it was pretty thick but still ended up pretty good. Dough was a nice flavor and a change of pace.
Did you follow the steps I listed earlier? That usually works. If you follow the steps and let it sit out for a little bit after being in the fridge for the 3 hours it will rise a little and make it easier to pound and slap out.
I use a couple of other tricks to make the pizza nice and thin on the stone. I use a silpat. It's a flexible silicon baking sheet that the dough doesn't stick to. I pound out the dough and place it on the sheet and place it directly on the stone. When the bottom of the pizza doesn't stick to the sheet anymore, you slide it off and let it finish cooking on the stone. You get the great crust from the stone and don't make a mess. Win win!
I think I'll make some for lunch tomorrow.
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