"Piedmont" > wrote in message
...
>
> "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? 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.
>>
>> 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?
>>
>> Thanks
>> Piedmont
>
> The dough that I made this morning and then placed in the refrigerator, I
> used it tonight, my observation was the extra flour added during kneading
> was much needed as the dough was touchable but still slightly sticky, I
> floured it in order to spread it out. It was weird as the dough started to
> go rubbery for a second then imediately relaxed and went way too big and
> round. The dough was indeed light in the middle and crunchy on the bottom
> but a tad too thin for my taste but we could pick it up to eat. Cooked at
> 480 degrees on a pizza stone, I don't have a paddle so I spread the dough
> out on heavy duty aluminum foil and slide it onto and off the hot stone
> (haven't burned myself yet!) I'm onto to something good here, the original
> recipe called for 2.2 cup flour and .5 cup semolina flour, can't find
> semolina yet but as I understand semolina is cream of wheat but I don't
> know if it should be fine like flour or coarser just like cream of wheats.
Semolina is not Cream of Wheat. It is a higher-protein specialty wheat
flour used for making pasta. Many bread recipes call for it also. What
kind of flour does your recipe call for? You just say 2.2 cups of flour.
All purpose flour absorbs a whole lot less water than bread flour. The
higher the protein content of the flour, the more water the flour will
absorb. Bread flour is higher protein than all purpose flour. If you are
using all purpose flour when your recipe calls for bread flour, that may be
why you have very wet dough. You should be able to find semolina at a
health food store or even possibly in the bulk food area of a supermarket.
Semolina is just slightly sandier than regular flour and the color is
yellowish. It is a heavier feeling flour, not fluffy like all purpose or
bread flour. I'd recommend you try to find the right ingredients for your
particular recipe or find a different recipe. It will make all the
difference in handling for you. Just adding more all purpose flour to
absorb the water distorts the final product.

Janet