When will it be ready?

>>9289601
Usually once a proof has doubled in size, that's its maximum rise and it's time to shape and do stuff with it.

Also I dont own a pizza tray, will tin foil work? I think I'll have to make the pizza sqaure shaped though.

>>9289610
You'll need something rigid to bake the pizza on, even if it's a cookie sheet and you'll just have to make a square pizza. Make sure when you start shaping the dough to dimple the everliving fuck out of it to knock most of the air out before stretching. If you have some cornmeal or semolina dust the pan with that instead of flour or oil, less likely to burn.

>>9289644
Thanks, I'll try that. I'll post pics when its done.

>>9289601
an hour should be good, i usually punch the whole thing flat (don't knead it any more) onto a pan and let it sit about 15 minutes before baking it

>>9289654
Forgot to post pics, ate it all. The dough tasted off though, It kind of tasted like i was biting into a hoagie bun. Maybe It's because I didint add salt or sugar?

>>9290360
i think the recipes i've used call for about 1 tbsp salt and 1/2 tbsp, that's for enough dough to make about 2 pizzas. i like to throw in garlic and herbs sometimes too

>>9290586
1/2 tbsp of sugar*