On Mon, 21 Jan 2008 10:53:11 -0800 (PST), Sheldon >
wrote:

>On Jan 20, 9:19?pm, koko wrote:
>>
>> I made pizza today.
>>
>> The crust turned out a little dry. I have a couple of ideas about what
>> went wrong and I'll try something different next time.http://i29.tinypic.com/2ebu811.jpg
>
>Your pizza topping looks fine but I can see that your crust texture is
>"cakey". I don't know your dough recipe but I can say right off that
>your crust would turn out much better if you do a retarded rise... one
>kneading only and place in fridge to rise over night, do not knead a
>second time, punch down and prepare pizza, bake immedieately... yours
>is a method for white bread dough, not pizza dough. Using a quality
>high gluten bread flour would help too but for pizza crust dough a
>retarded rise is a must.. and only one kneading, do NOT overwork the
>dough (less is more)... even from your picture of the uncut pizza I
>could see immediately from the crust texture that your dough was
>overworked, that's why it's dry/"cakey"... pizza crust (exterior)
>should be crisp and thin but the crumb (interior) should be moist and
>chewy.
>

Thin crusted (the way most of us use the term) pizza can take multiple
rises (punch it down, flip it over in the bowl) and it doesn't matter
if it rises in the refrigerator or not. Focaccia, however, can't take
more than one rise. Her pizza crust looked thick, so it should have
been treated more like focaccia. As far as being dry, well dough is
"to the touch". She'll get the hang of it.

AFAIC gluten doesn't isn't a biggie. When I first started making
pizza, I used bread flour - but I don't care anymore, I just use
what's on hand and frankly I can't tell the difference.

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