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Making pizza dough - some basic questions?
I am trying to prepare thin crust pizzas, but I seem to have some problems. I swear the dough sort of deflates once I start working with it. Is this natural?
1. After making the dough and leaving to rise for 1–2 hours, am I suppose to knead it some more before shaping?
2. Does taking a long time shaping make the dough deflate, resulting in a worse pizza?
Maybe more questions coming soon :p.
My pizzas turn out fine, I am just wondering if I am doing something wrong from stopping them being perfect.
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