wanted: pizza dough recipe

[notbob]

I'm looking for Roberto Donna's pizza dough recipe, the one he used cooking
with Julia Childs Master Chefs something.....

I had it once before and lost it. I jes need the ingredient list, as I know
how it works. If anyone has that book, I'd appreciate just the ingredients and
amounts. Thank you.

nb

[Christine Dabney]

I have the book..but it will be a day or so before I can give you the
ingredient list. Am on my "stretch"...eating some cereal before I
head to bed....

Christine
--
http://nightstirrings.blogspot.com

[notbob]

On 2009-07-20, Christine Dabney <arti...@ix.netcom.com> wrote:

> I have the book..but it will be a day or so before I can give you the
> ingredient list. Am on my "stretch"...eating some cereal before I
> head to bed....

OK, Chris. Sweet dreams. ;)

nb

[Theron]

"notbob" <not...@nothome.com> wrote in message
news:wF%8m.10672$E61....@newsfe09.iad...

This is from Julia's "The Way to Cook". I don't think this is the one you're
looking for. It is from Julia, however, and it is quite different, with that
much milk.

Yeast Mixture
2. 5 tsp dry yeast
1/2 cup water
1/8 tsp sugar

Additions to the Dough Mixture
3/4 cup milk
2TBS olive oil

And on to the Dough
3 cups all purpose flour
1.5 tsp salt

I'll be looking forward to Christine's mixture as well.

Ed

[The Cook]

On Mon, 20 Jul 2009 15:01:48 GMT, notbob <not...@nothome.com> wrote:

Recipe for 3 pounds of dough

2 packages (1.2 ounces) fresh yeast or 2 packages (.5 ounce, 3.5
teaspoons) dry-active yeast

2 cups warm water, not over 100�F

7 cups (2 Pounds) unbleached all-purpose flour

1 teaspoon salt
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

[Theron]

"The Cook" <susan_...@yahoo.com> wrote in message
news:n0h965113skcj0k8s...@4ax.com...

> On Mon, 20 Jul 2009 15:01:48 GMT, notbob <not...@nothome.com> wrote:
>
>>I'm looking for Roberto Donna's pizza dough recipe, the one he used
>>cooking
>>with Julia Childs Master Chefs something.....
>>
>>I had it once before and lost it. I jes need the ingredient list, as I
>>know
>>how it works. If anyone has that book, I'd appreciate just the
>>ingredients and
>>amounts. Thank you.
>>
>>nb
>
>
> Recipe for 3 pounds of dough
>
> 2 packages (1.2 ounces) fresh yeast or 2 packages (.5 ounce, 3.5
> teaspoons) dry-active yeast
>
> 2 cups warm water, not over 100�F
>
> 7 cups (2 Pounds) unbleached all-purpose flour
>
> 1 teaspoon salt
> --
> Susan N.
>
>

That's a pretty dry dough. I don't think 1 tsp salt is enough.
Here's mine.

1.25 cups water
1 tsp salt[1.65 tsp kosher salt]
1.5 tsp dry yeast
2 TB Extra Virgin Olive Oil.
3 cups water
And proceed as usual

An option is to make a biga, or pre-ferment in advance

1/2 cup of water
1/2 cup of flour
1/2 tsp dry yeast
pinch of sugar
Mix well and let ferment 6-24 hours

Add remaining ingredients:
3/4 cup water
1 tsp dry yeast
2 TB Olive oil
2.5 cups of flour
and proceed as usual.

Ed

[Paul M. Cook]

"notbob" <not...@nothome.com> wrote in message
news:wF%8m.10672$E61....@newsfe09.iad...

flour
water
salt
yeast
olive oil

Paul