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.
>
>
>SHELDON

Thanks Sheldon. I'll try those tips. I appreciate the help

koko
---
http://www.kokoscorner.typepad.com
updated 1/20

"There is no love more sincere than the love of food"
George Bernard Shaw