"Janet Bostwick" > wrote in message
m...
> Piedmont wrote:
>> 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.
> snip>
>> Thanks
>> Piedmont
>
> How long did you let it knead before you started adding flour. I don't
> use a bread machine, but rather a Kitchenaid stand mixer. Most of my
> bread dough and pizza dough is soupy/goopy to start. After about 6-8
> minutes of kneading it begins to pull together. If you touch it quickly
> at this point, the dough is tacky not sticky. I also let the mixture sit
> for 20 minutes before beginning to knead. This allows the flour to absorb
> all the water -- the gluten also begins to develop naturally during this
> time. Many times I must use a bench knife to scoup under the dough on the
> counter to help me turn and fold the dough. Maybe you are too impatient.
> You also might try alt.bread.recipes for help and tips. There are good
> bakers there that like to help others.
> Janet
>
I think your correct about the pizza dough being soupy. I did find and buy
the semolina flour the recipe I'm working with called for, plus I used All
Purpose flour instead of the called for bread flour. Friday is pizza night
so I'll suck it up and follow the recipe verbatum with bread flour and
semolina. I'll try the suggestion you made about letting it sit for 20
minutes before kneading, sounds logical. I did a few more Google searches
and I see that a Brooklyn cooked dough is full of large air holes, my
financee grew up in Brooklyn and she confirms that.

Thanks!
Piedmont