On 12/30/2011 11:11 AM, Pandora wrote:
> On 30 Dic, 16:39, > wrote:
>> On Dec 29, 1:19 pm, > 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 use rolling pin it's very important to let the dough stay for
> about 2 hours in rising, otherwise your pizza will result too heavy
> and hard! In this way you have a soft, light and crispy pizza. I love
> these qualities for my pizza

Good tip, thanks.