Thanks for your suggestions. As suggested I reduced the oil &
water(little less); also I let the dough stand in the refrigerator for
about 10 hours. Now I'm able to handle the dough very well.


Sridhar Sathya 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 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 dough).
> 1 tablespoon sugar
> 1 1/4 cup water
> 1 teaspoon yeast
> 3 cups bread flour
> 1 teaspoon salt
> 1/4 cup oil.
>
>
> Any suggestions?