Thread: Pizza Dough
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Ida Slapter
 
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On Thu, 16 Jun 2005 13:15:04 GMT, Stark > 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.


You haven't kneaded the dough long enough to develop the gluten.
Double your kneading time. The way to tell is take a golf ball size
of dough and you should be able to stretch it as thin as a balloon
without it breaking. If the dough snaps and shrinks...your kneading
job has not been completed.


The Fine Art of Cooking involves personal choice.
Many preferences, ingredients, and procedures may not
be consistent with what you know to be true.
As with any recipe, you may find your personal
intervention will be necessary. Bon Appetit!