"Sridhar Sathya" > wrote in message
...
> Thanks for your suggestions. As suggested I reduced the oil &
> water(little less); also I let the dough stand in the refrigerator for
> about 10 hours. Now I'm able to handle the dough very well.
>


Good to hear! Also, you may notice an improvment in the flavor and texture
of the dough from retarding the fermentation. I think that letting the
dough rise in the refrigerator allows you to make pizzas in a more impromptu
manner. The dough will keep for a few days before becoming too sour, so you
have flexibility to make the dough when you have a few minutes and then make
up the pizza when you are ready to eat.