On Jul 17, 7:31*am, piedmont > wrote:
> I spent many hours reading websites and forums about pizza dough, I now say
> there are an awful lots of nonsense and fools out there.
>
> I made an Italian bread in a bread machine using the Breadman recipe book
> for Italian herb bread, didn't use any herbs and the cycle was for French
> bread (go figure). Well the dough for bread was great so I tried it for
> pizza dough and it was great, chewy, with a yeast fragrance, foldable. I
> take out of machine as it starts the final rise and let it rise in a bowl
> until I'm ready to use. All the crap I've read is put out by morons who
> think there is some grand secret used by pro's. Bull!
>
> --
> regards,
>
> piedmont (michael)
>
> the practical bbq'r!;http://sites.google.com/site/thepracticalbbqr/

I think it's great that you have found a methodology that works for
you.. Other people have methodologies that
work for them.

I figure it's all good. :-)