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Been having trouble with my dough lately (not the kind of dough that SWMBO spends to much of). My pizza dough ends up being not very flexible or elastic. It is quite hard to stretch out into my crust. Wondering if anyone has advice on my process or what I might be missing:
325ml of warm (110 degree) bottled water
1 tsp sugar
1 tsp salt
2.5 teaspons yeast
Combined and let sit to froth for 20 min.
add into food processor with 4 cups of sifted all purpose flour. mix well. then I put in the kitchenaid with dough hook and mix/knead.
I roll into a ball and lightly coat with olive oil and let rise 4 hours or so.
Small & Large BGE