On Fri, 13 Mar 2009 09:25:12 -0400, "Piedmont" > wrote:

>My original problem was, my pizza dough is too tough to roll out,

Food processer necessary...but a tried and true dough recipe from Fine
Cooking. This is enough for two pans. I usually cut the recipe in
half...but I have made the full recipe as written and frozen the
unused half for later.


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Pizza Dough/Fine Cooking

breads, Italian, pasta

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 running, 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.


** Exported from Now You're Cooking! v5.84 **



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 Appétit!