"Grinner" > wrote in message
...
> I've been trying for years to make my own pizzas like you buy at the
> shops. Alas every recipe I've tried ends up too dry, no matter if I use
> baker's flour, wholemeal flour or rye flour, no change.
>
> Here's what I do . .
> Add a teaspoon of suger to a bowl with a 1/2 a cup of warm water, stir
> until sugar is dissolved.
> Add a small sachet of baker's yeast, set aside for ten minutes until it
> froths up.
>

My pizza dough used to come out too dry. I finally figured out that even
though it didn't seem like it, I was using too much flour. The dough should
be ever so slightly sticky- once I realized this, it made a HUGE difference
in the texture of my dough. I always use bread flour, and make sure your
water for proofing the yeast is between 105-115 degrees. I also brush the
dough with oil once it's stretched out, and poking some holes in it with a
fork can make it more airy. A second rise, once it's rolled or stretched
out, can also make it more tender. I don't have it in front of me at the
moment, but I have found that Martha Stewart's dough recipe comes out
perfect for me. It's the same ingredients as every other standard recipe,
but the amounts seem to make it come out just right. Also, make sure your
oven is super hot, 500 degrees, and cook it for only 10-12 minutes.

Good luck!

laurie


>
>
>
>