Thread: Pizza Dough
View Single Post
  #7 (permalink)   Report Post  
Old 23-03-2005, 06:43 AM
Joe Yudelson
Posts: n/a

Hi: Try all-purpose flour. Bread flour requires a good amount of kneading.
I would also reduce the oil to 1 tb. of olive oil.

"Sridhar Sathya" wrote in message
When I make pizza dough it raises well, around double the size in about 45
minutes. The problem with my dough is it is too gooie and I'm not able to
toss it. Even when I try to knead it it is too elastic and shrinks as I
knead the dough.

I follow the following recipe (I use a bread machine for making the
1 tablespoon sugar
1 1/4 cup water
1 teaspoon yeast
3 cups bread flour
1 teaspoon salt
1/4 cup oil.

Any suggestions?