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In article >,
Wayne > wrote:

> (Shrubman) wrote in
> om:
>
> > Yes, I am aware there are many threads devoted to pizza over the
> > years. I have scanned most of them.
> >
> > I know home ovens lack the heat that commercial pizza ovens have.
> >
> > My question is: Where does this recipe go wrong.
> >
> > My crust was made with:
> >
> > approx. 3 cups of flour
> > one packet dry yeast
> > pinch of sugar
> > one cup of water (luke warm)
> > 2 tablespoons olive oil
> >
> > I processed the dough in a food processor, then kneaded it for a
> > couple of minutes. I allowed it to rise in a warm oven for 1-2 hours.
> >
>
> Generally I think you have too much flour and too much yeast, along with
> a little switch in technique. You need a wetter (more slack) dough and
> less handling to preserve the larger bubbles and lightness in the dough.

I also didn't see any salt, which will add flavour and strengthen the
gluten.

Miche

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If you want to end war and stuff you got to sing loud.
-- Arlo Guthrie, "Alice's Restaurant"