pizza crust -- Paula's method so far Hi Paula

[Guest guest]

AJ is AJ

Amy is sandpipkerhiker

Amy F is new

 

This response was from Amy (sandpipkerhiker) I did

notice AJ's recipes do have the count at the bottom.

That's so helpful since me have many members that do

need that.

Donna

 

--- Paula K Ward <paulakward wrote:

 

> Hi Amy, and thanks for the tip about the water

> instead of oil--I think

> I've just copied some of your recipes (If you're AJ)

> that have

> nutritional info and points on them. Are you doing

> Weight Watcher's,

> too?

>

> Do you add gluten to your all whole wheat flour?

> Seems like I remember

> having to do that when I didn't use specified bread

> flour.

>

> Thanks again, Paula

>

> On Fri, 17 Mar 2006 09:04:45 -0000 " Amy "

> <sandpiperhiker

> writes:

> > I've found I like the crust better when the dough

> seems a trifle

> > sticky. I've found that I can usually pour a few

> tsp of olive oil on

> > it to make it easier to work with after I get it

> out of the bread

> > machine mixing pan and am working it out to fit

> the pizza pan.

>

> Paula - I agree, and also leave mine a bit sticky

> (though mine is all

> whole wheat, and I don't have a bread machine. Too

> much flour will dry

> it out. I usually set a bowl of water on the

> counter and dip my

> hands/fingers though, for working the dough, as I

> know I'll spray the

> top with oil when it's all stretched out, and I try

> to limit how much

> goes in.

>

>