On Jan 21, 10:49�pm, koko 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.
>
> >SHELDON
>
> Thanks Sheldon. I'll try those tips. I appreciate the help

You're very welcome. Try the retarded rise and report back. There
are many nuances to yeast doughs. Lot's of experience is the only way
to learn but there are some basics too and a retarded rise for pizza
dough cures 99pct of the issues. I was fortunate, I got to bake
thousands upon thousands of yeast dough products on tax payer dollars
and I made lots and lots of booboos, but I had a porthole. I don't
care what anyone says, I do know how to bake, I know more about
bakling than the Pillsbury dough boy. There is no food I enjoy more
than a good loaf of bread. I don't bake much anymore or I'd look like
the Pillsbury doughboy.