Frank103 wrote:

> I was looking at a recipe for pizza dough in the King Arthur book and it
> says to use, I think it was, 2 teasoons of dough relaxer, which is supposed
> to relax the gluten and make the dough easier to work with. Anybody use this
> and is it worth spending money on? I have never seen it on supermarket
> shelves so I guess it's a specialty item. Thanks in advance.


Dough relaxer is a solution looking for a problem, IMO. I never
find dough hard to work with, especially pizza dough. If I need
it to relax I put it down for a few minutes.

I'd go ahead with the recipe and just leave that stuff out.

--
Reg