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Cook with Kirk: Quattro Formaggi pizza - John C. Kirk — LiveJournal

Mar. 29th, 2009

10:30 pm - Cook with Kirk: Quattro Formaggi pizza

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From:johnckirk
Date:April 5th, 2009 04:58 pm (UTC)
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What type of flour do you use for that? My breadmaker manual says that you should always use strong flour, but Delia recommends plain flour for pizza dough.
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From:shuripentu
Date:April 5th, 2009 08:56 pm (UTC)
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If your breadmaker has a recipe, then adhere to it when using the breadmaker, at least until you have enough experience with it to be confident experimenting.

Whatever planet Delia's on, I suspect it doesn't spin as nicely if you're not doing things her way, which includes making the dough by hand.
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From:johnckirk
Date:April 5th, 2009 08:59 pm (UTC)
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I bought a 2lb loaf tin at the supermarket yesterday: the idea is that I can make the dough in the breadmaker, then transfer it to the tin and bake it in the oven. This will act as a transition, before I'm confident about doing the kneading etc. myself.
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