This batch of dough seems particularly prone to puffing up and also prone to tearing. Not enough kneading, I guess, and I ran out of wheat gluten (I normally add 3 tbsp., only had one tbsp. in this, and it was a double batch).
One of my wetter doughs, too. Think I'll try Alton Brown's recipe next time, it's been awhile on that. This one was (I think, I didn't write it down, uncharacteristically):
6 cups bread flour
1 tbsp. wheat gluten
3.5 cups water
1.5 tbsp. bread machine yeast
1 tbsp. salt
1/4 cup olive oil
Still, good stuff, just very difficult to hand-toss a crust with any symmetry.
For the toppings, I had some mozarella cheese, some pesto and jalapeños.
No comments:
Post a Comment