On 31 Dic, 03:22, Cheryl > wrote:
> On 12/30/2011 10:39 AM, Kalmia wrote:
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> > 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.
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> > 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.
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> > Your recipe is like mine - only I let my ABM do the work.
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> Same here. I was surprised when people told me not to roll the crust. *I
> will be trying this with my new FP. * *I've never had a full sized FP
> before, and now I have one!

What is an FP????? Sorry for the question
Happy New year
Pandora