"Ida Slapter" > wrote in message
...
> On Tue, 22 Mar 2005 16:12:19 -0700, Eric Jorgensen
> > wrote:
>
> >> 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
>
> When you continue with the same recipe and get the same results...it
> might be time to change the recipe.
>
> This is from Fine Cooking and works perfectly every time......
>
> @@@@@ Now You're Cooking! Export Format
>
> Pizza Dough/Fine Cooking
>
> breads, italian
>
> 2 1/4 ts yeast
> 1 1/2 c warm water; 110F
> 18 oz bread flour
> plus more for dusting
> 1 1/2 ts salt
> 2 ts olive oil
>
> Dissolve the yeast in the warm water and set aside.
>
> Meanwhile, put the flour and salt in a food processor fitted with the
> steel
> blade. Process briefly to mix. With the machine runni8ng, add the
> water-yeast mixture in a steady stream. Turn the processor off and add
> the
> oil. Pulse a few times to mix in the oil.
>
> Divide the dough. Scrape the soft doughty out of the processor and
> onto a
> lightly floured surface. With lightly floured hands, quickly knead the
> doughty in a mass incorporating any bits of flour or doughty from the
> processor bowl that wasn't mixed in.
>
> Cut dough into four equal pieces with a dough scrapper. Roll each
> piece
> into a tight smooth ball, kneading to push out all the air.
>
> Proceed as usual.
>
> Extra pieces of doughty will freeze very well. Cover with extra flour
> and
> seal and freeze in a quart zip lock bag for future use.
>

That is basically my recipe and technique. It works well.