Pizza Blog from pizzatherapy.com

Number 1: Use a scale to measure your flour. While using measuring spoons and cups will certainly work, the use of a scale allows for more accuracy. You want your dough to be consistent and the only way to do this is by using a scale. This is the method professional bakers and pizza makers use for all of their products. The small price you pay will give you a much better pizza dough every time. Number 2: Use oil instead of flour when mixing your dough. When your dough is ready to be mixed putting a tablespoon of oil on your mixing surface will solve the problem of sticky dough. You can also wet your hands to avoid this problem. While many purists do not use any oil in their dough Peter contends this will allow your dough to be handled more easily and give a better flavor. Number 3: Allow your dough to relax while kneading. He suggests using the stretch and fold method where the dough is stretched and folded over itself. Then give the dough a break for about 5 minutes and do this agai...

Tim Huff of General Mills Flour explains the role of gluten in creating pizza dough. Tim states that wheat flour has two proteins glutenin and gladden which when mixed with water give pizza its unique properties. Gluten helps the dough become elastic and also helps it to bounce back. General Mills Hotel and Restaurant Bleached Enriched Malted All Purpose Flour, 10 Pound -- 4 per case.

Here is an interesting way to shape your pizza dough. Take the dough and slap it! Spank that dough until it listens. Give it a good whack! Then form it into the perfect pizza shape. Perfect pizza every time.... Please let me know what you think! pizza on the planet, albert Pizza Therapy will teach you to make pizza!