Author Topic: springy dough  (Read 314 times)

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Offline bebm

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springy dough
« on: August 11, 2012, 11:33:06 PM »
I recently realized that pizza is THE BEST vehicle for polishing off leftovers, and most of my pies come out well, but, no matter which recipe I use, I end up having a major battle with the dough.  I don't have a standing mixer, but I've tried blending it by hand and with a food processor.  All the doughs look beautiful as they come out of the bowl, but when I try to spread them on my pan, they stubbornly retract like crazy!  I've tried letting them rise once and twice, and it doesn't seem to make any difference.  WHAT IS THE TRICK?  I submit to your collective wisdom!


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Re: springy dough
« Reply #1 on: August 12, 2012, 08:12:51 AM »
Hello, You might get more responses to your query if you post to Newbie Topics.