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[Randy]

Like your recipe DKM I'm going back to a drier dough.  The one I just tried was very wet.  Good for a New York style but not so good for a deep dish I think.

Randy

[Randy]

DKM the recipe I used tonight was this one.
http://www.geocities.com/BourbonStreet/Bayou/1134/Pizzas.html

[DKM]

Like your recipe DKM I'm going back to a drier dough.  The one I just tried was very wet.  Good for a New York style but not so good for a deep dish I think.

Randy

Funny, I would think almost the reverse.

DKM

[DKM]

Wow,

Thought I had lost this.

Just made the dough.  Looks really good.

DKM

3 cups unbleached flour
1 tablespoon active dry yeast
3/4 teaspoon salt
1 1/4 cup of water 120 degrees F
2 teaspoons honey
1 tablespoon olive oil

In you mixing bowl mix 2 1/2 cups of flour, yeast, and salt.  In another bowl mix water, honey, and oil.

Slowly add the water mixture in to flour mixture.  Mix for about 5 minutes until dough is smooth and elastic.  Slowly mix in the last 1/2 cup of flour until dough is smooth and soft (about 8 minutes).  If dough is sticky, more add more flour (Note: I added another 1/4 of a cup)

Put dough in the frig overnight.  Take out and punch down let rise again (about 1 1/2 hours).  Makes one 15" deep dish Pizza.

[DKM]

The wife and I both missed at least some corn meal in this recipe.

Hey, just reread your post and I'm not sure what you mean by this.  There is a half of cup of cornmeal in the recipe.

DKM

[Randy]

DKM I was not using your recipe.  I was using the one at:
http://www.geocities.com/BourbonStreet/Bayou/1134/Pizzas.html

This recipe has no cornmeal.

Randy

[DKM]

Sorry confused two of your post.

Teach me to reading the board just before passing out