Hi. Just gave this a go and the result was super. But i have a few questions. When the dough is ready to be made into balls then a lot of flour is used to make it stick less. How much extra can be used in this situation. Can to much flour be used ??? And even when using flour and after the balls have raised a little. Then it is still very hard to handle and very alive, when shaping the pizza. What can be done to make it easier to handle ??? (Can a little oil make it easier to handle ???). But else. A super recipe and nice pictures. Thanks a lot.

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