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!

--
regards,

piedmont (michael)

the practical bbq'r!; http://sites.google.com/site/thepracticalbbqr/