-——Original Message——
From: kateandwillsmom
To: healthycheapcooking@yahoogroups.com
Sent: Tue, 25 Nov 2008 3:31 pm
Subject: [healthycheapcooking] Intro and question
Hi Everyone,
I am Amanda (”KateandWillsmom”)and I live in the Boston MA area. I joined this group to share ideas and ask questions. I try to eat healthfully, mainly by avoiding white flour, white sugar, white potatoes and white rice. This way of eating has changed my life and one great benefit is that it has made me more interested in cooking. I am looking forward to getting to know all of you.
My question is this. I make a whole wheat pizza dough in my bread machine. When it is ready, it is very difficult to work with — very mushy, hard to get off my fingers, roll and stretch. What am I doing wrong? Does it need to sit at room temp? be chilled? use more flour?
The pizza is delicious and I want to keep making it. Any advice is appreciated.
Thanks.
Amanda
Re: [healthycheapcooking] Intro and question
Breadmaker Pizza
* 1 cup water
* 3 cups whole wheat flour
* 1 tsp. salt
* 2 Tbs. olive oil
* 1 Tbs. sugar
* 2 tsp. yeast
After the dough has risen in the machine, grease a 14” pizza pan or baking pan. Stretch the dough to fit. Spread your favorite sauce, sprinkle on grated mozzarella (and Cheddar if you like), add toppings, and bake at 450 for 15 - 20 minutes.
This dough is very easy to get out, rolls out in a snap . I don't let it sit or
chill at all. Just pop it out, roll it, transfer it & top it!
DSPSFARM