The Pizza Therapy Forum and Pasta Therapy Forum

[pizza]

Neil writes

Albert

Finally managed to get my first batch of pizza dough made. Let it sit in
the refrigerator over night and got it out about mid morning. Cut it in
half, put half back in the refrigerator, and laid the other half out on the
counter to warm up. Unfortunately a problem took me out of the house for
several hours and I forgot the dough on the counter. When I got back I
formed the dough and, to my surprise, it formed very easily to a 16 inch
thin crust pizza. Cooked it at 500 degrees in the oven and it came out
great. Plan to take the other half of the dough out of the refrigerator in
the next hour of so, let it come to room temperature, and make another 16
inch pizza to see how well it lasts in the refrigerator. Will pass on the
results.

In the next week or so, as time allows, plan to make another batch or two of
dough, keep some in the refrigerator, make another pizza with one, and keep
some in the freezer to see how freezing it works.

Have you ever made the dough in one of Bosch's kneading machines? If use
mine for making fresh ground honey wheat bread and am thinking it should
work real well for kneading the pasta dough. I always finish by hand
kneading my bread dough a bit so I can get the feel of the dough. Would do
the same for the pizza dough. Sound like that may work?

Thank you very much for the recipe, the first one was great.

Tx
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