Bread-Bakers v097.n002.10

I've only made pizza dough myself a few times, but I've read in cookbooks
that you shouldn't let it rise as much as regular bread dough, because too
much rising makes it impossible to roll out a thin, well-behaved crust.
One of my breadmaker cookbooks says to let the dough rise only once in the
breadmaker instead of the two rises that the dough cycle normally goes
through.

-Valerie

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 Valerie Mates  *  Web Developer  *  valerie@cyberspace.org  *  (313) 677-6789
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