On Jan 21, 3:59�pm, sf wrote:
> On Mon, 21 Jan 2008 10:53:11 -0800 (PST), Sheldon >
> wrote:
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> >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.

After all that scumduggery... "can't tell the difference"... another
pinhead admits to TIAD.