You can solve all of those keeping ingredients and process consistent. I'm far from a pro (to say the least! ) but it didn't take me more than a few efforts to nail something that gets good results. You're just following a basic recipe at the end of the day.you reckon?
Different flour types with different protein, Hydration levels, varying temperature, over proving, under proving, yeast issues....etc
making a good dough takes a bit of effort and understanding....I’ve made some right piles of shite.
You must have the voodoo
I do think dough making gets over complicated at times. Use that pizza app and make sure you're kneading it properly and you shouldn't really have many issues. Once you know the basics it's a doddle and you can just repeat it over and over.
Obviously understanding the level of hydration is important, and ensuring your proving it for the suitable amount of time. If anyone is interested in making good dough I'd recommend watching a few YouTube videos as well to see techniques of others. There's loads of them and they aways help.
If it's too tight you've probably got the hydration wrong (too much flour, not enough water), or you're not kneading it enough and not allowing it to proof for long enough. Could be a combination of all three!I’ve had them turn out really tasty but recently they’ve been tight and don’t like being stretched. I’ve been using an online pizza calculator to make Neapolitan style ones and they do taste good but I’d say half the time the dough doesn’t stretch well and rips.
I’ll give it a whirl. I was using an online one and they were tasting better, but dunno if I’ve been under or over mixing. The trouble seems to come when it comes to shaping it.
What recipe were you using, and what flour? Shouldnt be too hard to work out what went wrong.