Hello. Glad to be part of your forum. I'm looking for some help with making pizza dough. I finally have a good recipe that produces the desired taste and texture for the crust. However, the dough at the stage when I'm ready to shape the pies - is difficult to work with. Specifically, if I lift one end, the weight of the remaining dough pulls and stretches very quickly - it's too elastic. Ultimately, it's difficult to transfer to the peel, but once there is easy to shape and bakes nicely. I initially mix the dough by hand (stirring until I can't any longer, about 5 or 6 minutes) until it's sticky (I'll be getting a KA or Electrolux mixer once the economy improves). I transfer it to floured surface and cover it w/ a bowl, letting it rest for about 20 minutes. I then add/knead in the remaining cup of flour for another 7 or 8 minutes and cut it into smaller pieces/balls which I then refrigerate in containers for a day or two. I remove them about 2 hours before I'm ready to make the pies. The resulting dough tastes great but seems fairly loose. Is that the tradeoff for working with moist doughs? Any advice would be appreciated. Thanks! And good holidays!