On Wed, 12 Nov 2008 00:11:11 GMT, "James Silverton"
> wrote:

>Hello All!
>
>Once in a while I get rather sceptical about recipes that specify
>particular components.
>
<snip>
>
>There has also been an argument about pizza dough. The "what the
>hell"/stir it up/ no sugar, method seems to work pretty well and the
>only difference is that the dough could be a liitle less damp and need
>more salt (I've tried it.)

The reason sugar is called for is to feed the yeast when it proofs. A
little flour in the water works just fine. Those little yeasties just
like to eat.

As far as salt goes - I forgot salt when I made pizza last week.
Everything turned out fine except I thought the crust was a little
flat tasting. Hubby was the one who asked about salt. It's
surprising how little is needed to perk up flavor!


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West