On Friday, September 2, 2016 at 2:43:36 AM UTC-10, sf wrote:
> On Thu, 1 Sep 2016 14:02:54 -0700 (PDT), dsi1 <dsi1ahoo.com>
> wrote:
>
> > Crazy, isn't it? We were raised on the idea that we always had to work the dough but that was just a big lie! :0
>
> If you want a thin crust, you don't want to reactivate the gluten.
>
> --
> I love cooking with wine.
> Sometimes I even put it in the food.

Just letting the dough ferment seems to develop the gluten nicely. I'll let my dough develop over 24 hours.