On Sun, 18 Jul 2010 09:55:52 +0200, "Giusi" >
wrote:

>
>"piedmont" > ha scritto nel messaggio
>>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!
>
>You are perfect and have nothing to learn from anyone. That's why you came
>to express your contempt for all of us who have
>
>OTH, maybe your tatstebuds haven't worked right since 1981. Maybe you have
>never even tasted genuine Italian pizza and if you did would spit it out
>yelling, "Where's the peperoni?" I've never said pizza dough is difficult,
>just the opposite. What I think is the best, however, you could not do in a
>machine. I therefore think your claim on perfection is spurious.

Pizza dough is exactly precisely the same as bagel dough... no reason
it can't be made by machine... in fact it's one of the few doughs that
in quanties more than a few pounds can't be made by hand unless you're
Arnold.