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Hi Bubba,Here's a link to a 2010 article in the Tuscon Weekly reminiscing about DaVinci's that I felt you might be interested in:http://www.tucsonweekly.com/tucson/italian-style/Content?oid=2303030Thanks for sharing your experience.Gratzi,--PaulThanks for the link. Cosmos was one of the hardest working men I have ever known.
Peter I know you said the EVOO would make up the difference to correct for the liquid. I haven't made this recipe yet but I had a suspicion about this.
I weighed everything the second time around and it still seemed dry to me, but I am hoping someone else with more experience will give it a go.
Slybarman...I agree with you-- the formulation seems it would be way too dry. This formula uses over 6 cups of flour and only 2 cups of water plus the EVOO - I would think it still would be dry and hard. Bubba, in the video it looks like more than 2 cups of water are poured in.... the only items that weren't measured in front of the camera the water and flour. Peter I know you said the EVOO would make up the difference to correct for the liquid. I haven't made this recipe yet but I had a suspicion about this. When I make my doughs I'm using around 3/4 cups of water to every two cups of flour. I'm getting my scale fixed and will be able to weigh my amounts for this recipe so I'll report back... Also could altitude play a role in all of this??... wetter doughs at higher altitudes with less liquid??.... Tiz a puzzlement... comments Bubba??? THanks...
Bubba,Do you mean a pint, rather than a quart?Peter
Hi Peter, I'm curious - what kind of mixer do you use? I've got a Kitchen-Aid, and it's not ideal for kneading dough.Marie
My KA is about 30 years old, it's the "real deal" a Hobart made Kitchen Aid with C-hook. I rarely use it to make pizza dough, I am an old fashioned old fart and like to make my dough by hand. My tools are a glass mixing bowl and a Danish dough whisk and the both work just fine.
eiram21Hobart sold KitchenAid to Whirlpool in 1986, so anything after that date is not a Hobart.
Marie,Here is a post that I sometimes cite on the subject of windowpaning: Reply 1 at http://www.pizzamaking.com/forum/index.php/topic,9027.msg78054/topicseen.html#msg78054.Peter