In bread-bakers.v102.n008.4, 2/23/2002, Santo Caruso writes:
> The commercial establishments I have observed, can make a round shape
> effortlessly. They stretch, a few slaps, a twirl and a perfect shape
> emerges.
Use as good a quality bread flour as possible with a high protein (I order
mine from King Arthur <http://www.kingarthurflour.com/>), then mix it as
you normally would (I use the kitchen aide and its dough hook). Carefully
shape it into a roll of sorts and cut off chunks of dough (weigh them if at
all possible):
10 oz for a 10"
14 oz for a 12"
20 oz for a 14"
from here shape into a round ball (don't mash just roll them around in your
hand like you were making a ball from clay or smoothing up a snowball) and
space them on a greased cookie sheet with several inches between each ball.
Put into the frig and let them rise there. I leave mine in there for 6
hours give or take an hour.
Now roll them out to about 1/4" .... this is the hard part (pizza places
have a sheeter that makes the round flat shape without the rolling
pin). Use as little flour as possible. Put into or onto a pizza pan ( I
prefer the pizza baking stone that you get at cooking parties ---- they
give a nice crunchy crust) and then put the toppings on top and bake
away. Make sure that you use a high temperature in your oven... only bake
about 7 or 8 minutes. I have done a few crusts ahead and put them in the
freezer with 2 sheets of waxed paper between them and seal airtight. I use
these frozen ones after 2 or 3 weeks without harm. Let them thaw but not
get to room temperature and then dress them and bake.