The Pizza Therapy Forum and Pasta Therapy Forum

[pizza]

Gary asks:

Hi Albert:


Thanks for keeping in touch.


I finally tried to make my own dough for the first time. Watching my grandma years ago it looked so easy but struggled a bit.


First there was not enough water. I added water…then it was too sticky…so I added flour. Finally I added olive oil.


It didn’t turn out too bad but I would like the dough to be a bit softer. Able to fold it. I made Zaatar pies and not pizza yet.

Question is: how do you make the dough to be & remain super soft?

Do you know what ‘lahmajoun’ is? My ancestors and family did lots of lahmajoun. I buy it here but cost is high. The best is made in Montreal by Armenian people.

I’d like to make this too. My daughters love the stuff. This particular meat pie requires the dough to be roll able.

My response:

Hi Gary.


I think the trick to a super soft dough is to use bread flour and olive oil in the dough.

You can follow my dough recipe if you wish. I use olive iol in all of my pizza doughs.

Here is the link:

http://pizzatherapy.com/dough.htm

Another thing is sticky is not bad. You dough should be moist and not dry.

Watch this video of anthony as he makes dough...

http://pizzatherapy.com/naturallyrisen.htm

You may need to experiment a bit.

I do not know what: lahmajoun is.

Please tell me more. I am interested.

pizza on earth,

albert


If anyone knows what ‘lahmajoun’ is please comment.
_________________
"Pizza on Earth...Good Will to All!"
Visit: http://pizzatherapy.com
http://pizzatherapy.blogspot.com/
http://legendsofpizza.com/blog