Cook for Good Community Forum > First time making pizza dough
Don't worry about handling it more ... you will just be developing the gluten, which is good for bread and pizza but makes cakes and biscuits tough.
I'm not sure what you mean by "ribbonlike" -- very flat? falling apart?
Did you weight the flour or measure it using cups? Many people using cup measures pack in too much flour. If that's the case, just stir in more water, let it rise, and try again.
The good news is that the dough keeps for two weeks, so we've got time to figure this out!
Linda Watson
Linda,
The dough was not uniform throughout and was falling apart some but we made two pizzas so far from the batch and they tasted great.
Last night we had the chickpea stew and my husband and I loved the complex flavors. My four year old ate the couscous but was not crazy about the beans.
We are excited about the book and have been eating well and less expensively for two weeks now. Thank you for sharing your tips and recipes with us. If only there was a way to get inexpensive organic milk. We have three young children and they drink so much milk!!
Stephanie
slschall
I got this book for Christmas and am trying it out. I have never made dough before. The pizza dough is ribbonlike. Is this normal? It does not look uniform and I did not want to knead it or handle it more than the directions in the book. Just wondering if I did something wrong?