I have 21 hours pizza dough, and it's wet. Did I put in to much h2o, or have I looked at it to long? I have toppings that most haven't used, so ??
Help now please!!!! Toss my dough, or flour and proceed??? Backup is Public rolled dough, so I don't lose, but I must learn now... Cut & flour my wet dough, or go with Public? If I don't hear, I'll do both. I appreciate you guys with the no prob dough, but first time can always be a prob. Thanks!!