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pizza dough

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I enjoyed the first 101 pages of American Pie. Then I got to the dough making section and my heart sank. As a novice, I've always had terrible results baking breads and pizzas. With pizzas, it's the ugly strecthed non-rounded shape. I'm determined to overcome this handicap. Please consider doing an eGullet course on breadmaking.

I have a question on the windowpane test. You mention a paper-thin translucent membrane. By that I take it to mean that i should see visible strands of gluten structure I've stretched my piece of dough. It's paper thin and translucent, but i don't see a membrane structure. Any suggestions?

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