Janet Bostwick wrote:
> "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
>
>

Here is an excerpt from Wikipedia that I got my Cream of Wheats info
from, Also, the original recipe called for 2.5 cups of bread flour plus
..5 cup of semolina flour.
(http://www.fabulousfoods.com/recipes/article/46/28295) Is semolina made
from hard or soft wheat? Plus, you my be onto something as I used all
purpose flour instead of bread flour. Next time I will use the bread
flour and find the semolina somewhere.

"There are two main types of semolina sold on the general market. Durum
semolina, made from hard wheat, and soft wheat semolina, also known as
farina or by the trade name Cream of Wheat, used as a hot breakfast
cereal and for desserts such as semolina milk pudding. In North India,
semolina is known as Suji; in South India, Rava or Ravey. In Turkey,
Semolina is known as I.rmik,and Sameed in Arabic.
Semolina made from durum wheat or other hard wheats (that are easier to
grow than durum) is yellow in color. It is usually prepared with the
main dish, either boiled with water into a pasty substance, e.g. as
gnocchi (in Italy), or as the basis for dried products such as couscous
(North Africa), and bulgur (Turkey and the Levant). Couscous is made by
mixing roughly 2 parts semolina with 1 part durum flour. [2]
Semolina from softer types of wheats is almost white in color. In the
United States it has come to be known by the trade name Cream of Wheat.
In Germany, it is known as wiktionary:Grieß and is mixed with egg to
make Grießknödel which can be added to soup. The particles are fairly
coarse, between 0.25 and 0.75 millimetres in diameter. When boiled, it
turns into a soft, mushy porridge. This semolina is popular in North
Western Europe and North America as a dessert, boiled with milk, and
sweetened called semolina pudding. It is often flavored with vanilla and
served with jam. In Sweden and Russia, it is eaten as breakfast
porridge, sometimes mixed with raisins and served with milk. In Swedish
ít is known as mannagrynsgröt. In the middle east, it is used to make
desserts called Harisa or so called Basbosa or Nammora."