Kalmia wrote:
> On Dec 29, 1:19 pm, Pandora > wrote:
>> Make the fountain with the flour. In the middle put yeast and sugar.
>> Add oil and water few at a time. Knead till the dough is perfectly
>> smooth (about 10’); if it is too much sticky add some other flour.
>> Make 2 balls and with a knife impress a cross over them. Let them rise
>> (covered with a damped kitchen towel) for half an hour. When is the
>> time, take 1 ball and, with a rolling pin, roll out the dough at about
>> 3 mm. thickness (think it will rise again more then double. Oil the
>> baking pin and put inside the dough just made.
>
>
> I'm glad to see that you used a rolling pin. I don't know how many
> times I've read never to roll out pizza dough, but heck - how many ppl
> can do the air-twirl? Not THIS kid. I gently roll mine all the time.
>
> Your recipe is like mine - only I let my ABM do the work.


If you roll it with a pin, you'll have to let the dough start to rise
again before you bake it -- but that takes what, 30 minutes at the most?
It can be doing that while you prepare the sauce and grate the cheese.

I make a very moist pizza dough and I press it into the pan with my
fingertips. It could be rolled, but you'd have to use a lot of flour on
the board.

-Bob