First off, I apologize, but I had to take the h t t p: // (and put blanks in that because it was STILL counting it) off the links to YOUR OWN WEBSITE because apparently it's against the rules for me to "post messages containing hyperlinks".
And even that wasn't enough so now I'm deleting the w w w part as well, see if it will let me post that . . .
Lot of hoop to jump through, bear with me. Don't know what the problem is pointing back into this very forum, but I'm not allowed. Aren't I special! LOL!
Sorry! You'll have to copy and paste to see what I'm talking about.
I used my Zojirushi to knead the dough. I followed the directions at
for 2 12" pizzas
Last time I used my KA mixer and the NY style recipe you have posted on the website at
That came out kind of thicker than I wanted and kind of hard (may have been a little overcooked), so I went ahead and followed the directions that were mentioned specifically on that first thread for a bread machine.
However, my bread machine has the horizontal loaf pan rather than the vertical, and it ended up sort of chasing the dough ball from one side of the machine to the other. I'm not sure it really kneaded it very well. The other thing is I'm not sure it was "enough" dough for a 2 lb loaf pan. I read on one of the bread machine threads (sorry, can't remember which one) that there should be AT LEAST a certain amount of dough for the dough to be well kneaded. I can't find any info in my manual about minimum amounts of ingredients.
The MAX capacity is 5 c flour and 2 c liquids.
Since I was baking the pizza the same day (today, it's warming up in the kitchen as I type) I increased sugar, salt, and yeast to 1 tsp sugar, 3/4 tsp salt, and 1 tsp yeast. It rose in the fridge for about 5 hours and approximately doubled in size. Breaking the dough ball in half punched it back down a little. After an hour out of the fridge, the dough is still cold and slightly sticky. I put the other half of the dough back in the fridge for tomorrow.
My Zojirushi is fully programmable. I can also disable the pre-warming cycle when using the dough setting. that would leave me with a 21 minute knead, 45 minute rise, and 22 min second rise (doesn't say how long the "stir down" portion of the second rise is). I can leave the lid open on this machine at any time without stopping the cycle (eg it will continue to knead with the lid up).
So my questions are:
how much dough should I be making to be "enough"
since I can program it, how would I program it
would simply eliminating the preheat phase and just using the dough setting be sufficient
anything else I should know that I'm not smart enough to specifically ask
I haven't baked the current batch of dough yet - still cold after an hour out of the fridge. I'll give it another hour then shape and bake. I think that recipe from the first thread is roughly equivalent to the recipe that came with the machine, which calls for 3.75 c of flour. I think the weight measure translates to roughly 3.5 cups of flour. So maybe capacity was "enough" for a good knead? I'm not sure.