Hey, that looks a hell'of ah'lot better than my first pizza pies......you did great!!!
Did you use A.P. flour or 00 flour? I'm going to assume you either used AP or bread flour.
If you used AP or bread flour it's a bugger to bring out/ stretch/ open compared to 00 flour.
A combo of 50/50% bread flour and AP flour makes a great pizza you don't need the 00, if you're going to use 00 flour try using 75% 00 flour and 25% AP or better yet bread flour.
If you can find organic or at least non bromated flour splurge and pay the few extra dollars for the good stuff, like Central Mills organic flour or Bob's Red Mills organic non bleached flour which you can buy on
Amazon, it makes a huge difference in the final product.
Did you let the dough rest overnight in the refer?
The best way to bring out AP or bread flour is to lay down a thin layer of flour or olive oil onto a nonstick surface such as a marble or stainless steel countertop. If you don't have access to either of those a Formica counter top will be fine even a smooth wooden cutting board will work just not as well as the above. With AP or bread or a combo of the two flours you really need give the dough an overnight rest, just place the divided dough balls in an olive oil coated bowl put the dough in the bowl then gently coat the dough balls with a little more EVOO and cover the bowl with plastic wrap or you can just put a plate over the bowl.
The next day take the dough balls out of the refer and let them sit covered for at least an hour, two hours would be better if the temp in your kitchen is 65 - 70 degrees, if your kitchen is 75* and hour would be fine.
OK, time to stretch/ bring out/ open the dough ball.
(remember the top of your dough ball ) The top of the dough ball should always be the top of your pie.
(Remember the top should always be the top)
Reason being is that the dough forms a thin skin that helps keep the sauce from making your pie soggy.
Now gently with the pads of three or four fingers on both hand gently start pressing out your dough from the center out always remember that you need to take care of the outside 1/2 - 3/4'' which will be your
crust /cornice. If you bugger up the outer edge the crust won't form properly no matter what you do to try to correct it.
Lightly flour the working surface first, then grab a dough ball and gently place in on a plate or pile of flour to coat both sides generously.
Here, I just realized that it would be much better for you to watch one of the pizza pro's bring out/ open his dough.
Pizza, will get in your blood if you're anything like me and making the perfect dough is 10X harder than making the perfect ribs or brisket.
I make 6 pie's a week and I have been at it for over a year and I still haven't made the perfect dough, I'm very close but I haven't said "that's what I'm talking about with my dough yet"
Unlike BBQing with my pizza dough I write every single change down in search of my version of the
"prefect dough" I'm completely obsessed over finding "my" perfect dough, one that I'm proud of and willing to share with others. I most likely will be buying a mobile wood fired pizza oven after I find my
"perfect dough" and start selling at farmers markets, state fairs,and local pizza parties at people's homes.
Pizza has taken over my perfecting cooking obsessions much like BBQ did 10 years ago with me.
I'm completely in obsessed with wood fired pizza at the moment.
Keep records of any and all changes you make with your dough, after you nail down your dough the sky is the limit with your toppings.
Great looking first pie's, keep at it you'll get it dialed in.
Best of luck too you.
Dan
P.S. consider using a sourdough starter in place of yeast, you'll thank me after you make the switch.
The sourdough starter pizza dough is much lighter and digestible and doesn't feel heavy in your stomach and it tastes SOOOO MUCH better than yeast dough, you'll love it
The sourdough natural leaven pizza dough is the thing that sunk the pizza bug hooks into me, I'm in love with it now.