"Piedmont" > wrote in message
...
> My original problem was, my pizza dough is too tough to roll out,
>
> I just made this recipe for dough and it is typical for what has been
> happening to my pizza dough,
>
> 1 1/2 cups very warm water
> 2 teaspoons yeast
> 2 teaspoons sugar
> 3 cups bread flour
> 1 teaspoon salt
>
> I ended up adding an extra 17 Tbsp's of flour in order to get the dough
> into a ball during kneading. Which is similar to what happened with my
> other recipe. I use brand name flour. I've heard of making adjustments but
> 17 Tbsp's, isn't that a little odd?

Not at all. You use as much as you need. That varies from batch to batch.
Even the weather makes a difference.

If I didn't add the extra flour the dough
> was soupy and totally unable to form a ball during the mix/kneading cycle.
> Even with 17 the dough did form a ball but was still sticking to the sides
> of the bread machine pan. Not at all what you'd expect a dough ball being
> kneaded during the making of a loaf of the bread that I make.

You needed more flour.

> What I'm going to do is let this rise once after taking it out of the
> machine, then punch it down and place in 1 gallon bags and slip into the
> icebox and pull it out this afternoon to start warming up to use tonight
> to see if any differences happen. Anyone got any suggestions or a firm
> recipe with all instructions through out the process, before during and
> after it comes out of the machine?

Try making it from scratch not in the machine.

use filtered warm water - no chlorine
use high protein bread flour
allow for a long slow rise in the fridge
use extra virgin olive oil for aroma
knead for at least 10 minutes - stop if you get tired

You may want to make a 2 pound recipe and freeze half of it or keep it in
the fridge for 5 days.

My recipe is 2 cups tepid water
2 packages yeast (no need to proof)
1 teaspoon kosher salt
1 tablespoon olive oil

mix it all up

at least 5-6 cups flour, possibly more - it takes what it takes
knead until you get a smooth, silky dough that is springy

let rise overnight in the fridge. The slower the better.

Paul