On Sat, 5 Mar 2011 15:31:05 -0800, "Kent" >
wrote:

> Lately I've been following this recipe, which closely follows the pizza
> dough recipe in the Breadman Manual. This results in a fairly wet dough. I
> like the sugar and the oil in that quantity. I know it's sacreligious; I
> like it anyway.
>
> 1.5 cups water
> 4 cups all purpose flour
> 2 TB sugar
> 2 TB olive oil
> 1 tsp salt - I use 2 tsp Kosher
> 2 tsp dry yeast.

Thanks. I don't measure, but that's pretty close to what I do.

--

Today's mighty oak is just yesterday's nut that held its ground.