Here’s a tip…. when mixing the dough for any thin crust pie, hold back about 1/5 of the total flour during the bulk of the kneading process. So, after mixing together your 4/5 of your flour with the water, salt, yeast and/or starter and oil if used, complete your autolyze with a 1 minute low-speed mix. Then, after a 15 – 20 minute rest, knead for 5 minutes or so before slowly adding in the remaining flour. During this kneading, the mixture will resemble batter as much as it does dough. Add in the remaining four over the course of an additional 3 to 4 minutes of mixer kneading. Then, let rest for 20 minutes before separating the dough into individual nascent pies. Then place those into whatever rise situation you’re using.
