"Julie Bove" > wrote in message
...
>I bought a mix around Christmas time for dough. Had yeast included but I
>had to supply warm water, sugar and olive oil. Also flour for kneading. I
>had no regular flour. Only whole wheat, whole wheat pastry and sweet rice.
>I opted for the sweet rice. Also called for a mixer and I have put mine
>away. Didn't want to get it out for just this so used a big spoon. Came
>out well.
>
> I used Lidia Bastianich's advice and let the dough rest after I made it.
> Probably let it rest for a little too long because it had pretty much
> doubled in bulk. In the past I have had trouble with dough being too
> stretchy and then snapping back on itself as I tried to form it. She said
> this is because the dough wasn't rested. Instructions did not say to do
> this but I did anyway. Perfect.
>
> I also remembered not to put on too much cheese. This is a chronic
> mistake that I make and a bad one when using the dairy free cheese. Trust
> me, less is more with that stuff.
>
> So I got two pies. One with assorted Italian cheese and one with dairy
> free. Both perfect but of course the real cheese one looks a lot more
> appealing.


What is a pizza dough mix? A box of flour and salt and some yeast? Do they
include water?

The secret to pizza dough is simple - let it rise in the fridge for 24
hours.