"The Cook" > wrote in message
...
> On Mon, 20 Jul 2009 15:01:48 GMT, notbob > wrote:
>
>>I'm looking for Roberto Donna's pizza dough recipe, the one he used
>>cooking
>>with Julia Childs Master Chefs something.....
>>
>>I had it once before and lost it. I jes need the ingredient list, as I
>>know
>>how it works. If anyone has that book, I'd appreciate just the
>>ingredients and
>>amounts. Thank you.
>>
>>nb
>
>
> Recipe for 3 pounds of dough
>
> 2 packages (1.2 ounces) fresh yeast or 2 packages (.5 ounce, 3.5
> teaspoons) dry-active yeast
>
> 2 cups warm water, not over 100°F
>
> 7 cups (2 Pounds) unbleached all-purpose flour
>
> 1 teaspoon salt
> --
> Susan N.
>
>
That's a pretty dry dough. I don't think 1 tsp salt is enough.
Here's mine.

1.25 cups water
1 tsp salt[1.65 tsp kosher salt]
1.5 tsp dry yeast
2 TB Extra Virgin Olive Oil.
3 cups water
And proceed as usual

An option is to make a biga, or pre-ferment in advance

1/2 cup of water
1/2 cup of flour
1/2 tsp dry yeast
pinch of sugar
Mix well and let ferment 6-24 hours

Add remaining ingredients:
3/4 cup water
1 tsp dry yeast
2 TB Olive oil
2.5 cups of flour
and proceed as usual.

Ed