Talk:Pizza dough

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Revision as of 16:40, 11 August 2012 by Chef (talk | contribs)
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I've been using this recipe almost every 2 weeks for years. I need to look it up each time because my memory (mind?) is not what it was.

The recipe which was taken from the breadmaker manufacturer's recipe book, stated 1/2 teaspoon of sugar, I always add a heaped teaspoon of sugar, sometimes even more because I like the slight sugary note on the crisped dough. I've decided the change the recipe so others can enjoy that 'note' too.

I also just add a big glug of olive oil and never measure it.

I use bottled water, still or sparkling water, whatever is to hand. Our water is hard and ghastly. That does need to be measured unless you want to spend ages adjusting the dough consistency!

--Jerry, aka Chef