Yes, in hindsight, I can’t remember any stage at which I folded or kneaded the dough.
I’d written down your man’s instructions, with the timings. I didn’t write down anything about kneading, so either I missed it or he assumed everyone would know to knead.
As I said, the flavour of the crust (in the end, I had one mess which Madame graciously agreed to eat: the other 4 bases went the way of all flesh) was exceptional.
Onwards and upwards.
I used to come home from work and make bread, the kneading was very therapeutic. The worse the day the better the bread 
“Take that - and that - and that - Grimes of the Lower Fourth”?
It’s a nice mind clearing and tension dissipating activity, like grooming a horse.
Making bread makes you aware of subtle gradual change in the dough and means you have to use your sense of touch rather than think, which makes a change. And it’s not something you can rush or force to work.
If it’s not too much of a thread hijack…
The dough this morning, seeded and ready for baking. I had tipped it direct from the bowl into a pan with the bottom covered on sunflower and pumpkin seeds, then gently folded it over once and elongated it in the transfer to baking parchment. Remaining seeds used to cover any bare patches.
After baking.
It should be good for about 3 to 4 days.
If that was me/us I don’t think it would last much beyond a day. 
It looks delicious.
What a beauty!
Thanks for the reminder.
I missed the “work the dough” stage straight after making the dough with the poolish.
Hi de hi. I let our bread machine do all the work, then tip it out, shape it, pre-bake it, top it with oddles of goodies, then whack it back in the oven for 10-20 mins on a ceramic piza round stone. Sorted! The seeded dough would not last very long around here I tell ya Cheers - Steve
Didn’t they do brilliantly!
Especially as Lucy Bronze was playing with fractured tibia!! The boys would have been rolling around on the floor.
I know you’ve all been wondering, given it’s Saturday night, pizza night, but didn’t like to ask …
but things are looking up.
The changes I made were working the dough properly - you could see the difference - and using the pans I bought to cook the pizzas in. The pizzas contracted nicely in the pans.
The only slight criticism I’d make is that the bottoms were a little soggy. At the sides, the crust was perfect. I made them immediately before cooking, since it wasn’t that they were sitting for any time.
Maybe a touch of olive oil on the bottom, below the tomato sauce?
Did you oil the pans?
Didn’t need to, for the pizza to come out easily.
Would oiling the bottom (sorry) have made some other difference?
It can. You could also try cooking the dough a few mins without the toppings
My problem is that I have 2.5 minutes with the Ninja for the whole operation.
I could try precooking in a conventional oven, though.
Hmm ya precooking in a reg oven or making the crust thinner. Could also try a thin layer of cheese btw the crust and the sauce
Yup, a cold or too cold a pizza pan/stone. The pre heating of my cast iron pizza plate as I found the stone harder to get to temperature in an oven.
