Pizza Dough
On Jul 18, 6:25*am, brooklyn1 > wrote:
> On Sun, 18 Jul 2010 09:55:52 +0200, "Giusi" >
> wrote:
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> >"piedmont" > ha scritto nel messaggio
> >>I spent many hours reading websites and forums about pizza dough, I now say
> >> > there are an awful lots of nonsense and fools out there.
>
> >> I made an Italian bread in a bread machine using the Breadman recipe book
> >> *> for Italian herb bread, didn't use any herbs and the cycle was for
> >> French
> >> bread (go figure). Well the dough for bread was great so I tried it for >
> >> pizza dough and it was great, chewy, with a yeast fragrance, foldable. I
> >> take out of machine as it starts the final rise and let it rise in a bowl
> >> *> until I'm ready to use. All the crap I've read is put out by morons who
> >> think there is some grand secret used by pro's. Bull!
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> >You are perfect and have nothing to learn from anyone. *That's why you came
> >to express your contempt for all of us who have
>
> >OTH, maybe your tatstebuds haven't worked right since 1981. *Maybe you have
> >never even tasted genuine Italian pizza and if you did would spit it out
> >yelling, "Where's the peperoni?" *I've never said pizza dough is difficult,
> >just the opposite. *What I think is the best, however, you could not do in a
> >machine. *I therefore think your claim on perfection is spurious.
>
> Pizza dough is exactly precisely the same as bagel dough... no reason
> it can't be made by machine... in fact it's one of the few doughs that
> in quanties more than a few pounds can't be made by hand unless you're
> Arnold.
Ziffel?
--Bryan
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