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Old 01-08-2009, 11:12 AM   #11
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rooloo... i sent it to you.

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Old 01-08-2009, 06:23 PM   #12
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I love all the suggestions on this post. My question is how do I get a chewy crust. I have a large pizza stone and would love to have a chewy crust. any suggestions??

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Old 01-09-2009, 12:24 AM   #13
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General rule: The more flour OR less fluids the tougher/ chewier the bread.
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Old 01-09-2009, 01:24 AM   #14
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I have been using this recipe with great success for more than 20 years:


one 11 x 15 inch rectangle
or 2 12-inch pizzas

2 packages active dry yeast
3 1/2 cups flour – half unbleached, half whole wheat
1 cup lukewarm water
1 1/2 teaspoon sea salt
3 tablespoons extra virgin olive oil

Dissolve yeast in lukewarm water. Let stand for 10 minutes. In a mixing bowl, combine flour and salt. Make a well in the center and pour in the oil and the yeast mixture. With your hand, stir the flour into the liquid and gather the mixture into a ball. Turn dough out onto a floured board, or proceed to knead it in the bowl. Knead and slap the dough until it is smooth and elastic (like a baby's bottom). While kneading, add a little more flour, if necessary. Dough must be smooth, elastic, and not sticky. Gather dough into a ball and place it in a lightly oiled bowl. Set the bowl in a warm place, cover tightly with plastic wrap and let rise for about 1 hour, or until doubled in bulk.

Punch dough down, and knead a little. Shape into a ball, and let rise again (for about 1 hour). At this point, dough is ready to use.

NOTE: After the first rising, dough can be punched down and refrigerated or frozen. If frozen, thaw in refrigerator overnight.

This dough is also suitable for focaccia. Just give it a second rise, and then shape it for focaccia and proceed.

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