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Old 06-02-2006, 03:49 PM   #1
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Pizza Dough Problems

Hello, my name is Rocky and i am from North Carolina, i have a question about making pizza dough. i use this recipe:
1 cup water
1 tsp salt
1 tbsp sugar
1 tbsp shortning
3 cups white flour
1 1/4 tsp yeast

then i let it rest for 30 min, and it rises and everything, but when i start to
stretch it out, it feels dry and it breaks up, its not elastic and smooth, why is this? what am i missing, should i use somthing else? Thanks.
PS: if there is a better recipee please let me know....

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Old 06-02-2006, 04:14 PM   #2
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Here is the list of ingredients I use.:

1 pkg Active Dry Yeast
1 tsp Sugar
1 C Warm Water
1 Tb Kosher Salt
3 Tb Extra-virgin olive oil
3 C Flour, plus more for dusting




What kind of white flour do you use (AP or bread flour)?
How long do you knead your dough?
Do you use a stand mixer or knead by hand?

I let the kneaded dough rise until it's doubled in size, I don't go by time.

If the dough is too dry, you may need to add a little more water.
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Old 06-02-2006, 05:30 PM   #3
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i use AP flour, i use a machine with a dough hook to mix and knead the dough, and i use shortening or vegetable oil.
is this ok , or should i change somthing?
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Old 06-02-2006, 05:34 PM   #4
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I'd skip the shortening and substitute it for extra virgin olive oil. Try not to kneed too much or it will become too sticky.
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Old 06-02-2006, 05:47 PM   #5
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should i follow andys recipe, i dont think 1 tsp of sugar and 1 tbsp of salt is right, but if im wrong please let me know. bacuase i thought that more sugar makes the dough rise more. and i wish it could be really elastic, please let me know dina. Thanks alot to both Andy and Dina...
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Old 06-02-2006, 06:00 PM   #6
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I made it once or twice, but I let the K'Aid Stand Mixer do the kneading
because it saves me from all that backbreaking work.

Then after the first rising, back it goes into the mixer's bowl to be power-kneaded again. Then I form it into the crust for pizza.


~Corey123.
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Old 06-02-2006, 06:26 PM   #7
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Quote:
Originally Posted by rocky2336
should i follow andys recipe, i dont think 1 tsp of sugar and 1 tbsp of salt is right, but if im wrong please let me know. bacuase i thought that more sugar makes the dough rise more. and i wish it could be really elastic, please let me know dina. Thanks alot to both Andy and Dina...
Andy is right. I let mine rise overnight in the fridge - it makes a huge difference.

You need to cover your dough (damp towel or saran wrap) when you let it rise, otherwise it will develop a "skin" on the surface.
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Old 06-05-2006, 01:45 PM   #8
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Quote:
Originally Posted by Andy M.
Here is the list of ingredients I use.:

1 pkg Active Dry Yeast
How many grams/ounces is one pkg?
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Old 06-05-2006, 01:50 PM   #9
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Quote:
Originally Posted by Shaheen
How many grams/ounces is one pkg?
1/4 ounce or 7 grams.
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Old 06-05-2006, 07:23 PM   #10
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I never could find a good pizza dough recipe till I got help from MJ this is the best recipe I have EVER tried.. and never had it turn out bad yet.. read this thread... hope this works http://www.discusscooking.com/forums...zza-18210.html scroll down about 4 I think
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