On 2/12/2010 5:47 PM, [email protected] wrote:
> I make my own pizza dough, but it never turns out like the local pizza
> shop where I go. (Mineo's if you live in Pittsburgh Pa). I have tried
> lots of different flours, all purpose, bread, and so forth. Is the
> stretcheness of the dough related to the type of flour? I enjoy my
> toppings, but I still like the pizza shops dough better. My crust
> tends to be crunchy, rather than solid.
Recipes and directions here,
I use the, dough or pizza dough cycle on my bread machine.
piedmont, The Practical BBQ'r