Little more mixing time and folding dough ball more for a Sicilian pie 8/28/2012

I used a little longer mix time in my same formulation and also folded the dough ball more.  I think this works best for me when using GM Full Strength flour, when trying to make a Sicilian pizza.  I use more cheddar than mozzarella on this pie and from what I can tell, it can't be told by just looking at the baked pie that more cheddar cheese is used.

Norma