Pizza Crusts/Oil

March 4, 2009

I've made 'em with a TBL of oil, and without.... no detectable difference.

I found that using a bread machine works for me and I just eliminate the oil.

The trick is, like with bread, to get a sense of what the texture of a good ball

of dough is (not sticky; not too dry).

Plan on a few misses and a few hits as you get the hang of it. I've made them

with a variety of flours and the key has always been to check the dough before

the first rise and make sure the dough has the right elasticity. While it's

mixing I might use a wooden spoon to help the ball " get " all the flour, adding a

little bit of hot water or flour at a time depending upon my read of the dough.

Personally, I think the addition of oil is over-rated. Although many recipes

don't call for a bit of sweetener, I find a little addition adds to the texture

quite nicely (little more food for the yeasties).

Again, once you get into the groove, it takes less than 15 minutes to prep the

ingredients (during winter I fill the bread machine container with hot water for

a few minutes, rinse, then add sweetener, hot water, flour(s) mixed with a

little salt, yeast on top). I also mix the flour(s) + tiny bit of salt and

bring to room temperature before using (as I keep flours in the 'frigs).

Personally, I wouldn't worry about the addition of 1 TBL of oil to the dough as

I would the high fat faux cheeses that a lot of vegans use. They are brutal

from a fat perspective.

Hope this helps.... Best, Mark

March 5, 2009

-Mark,

Pie crusts too?

:-)

I'll give a whirl

Thanks,

Em-- In , Mark Sutton <msutton wrote:

>

> I've made 'em with a TBL of oil, and without.... no detectable difference.

>

> I found that using a bread machine works for me and I just eliminate the oil.

The trick is, like with bread, to get a sense of what the texture of a good ball

of dough is (not sticky; not too dry).

>

> Plan on a few misses and a few hits as you get the hang of it. I've made them

with a variety of flours and the key has always been to check the dough before

the first rise and make sure the dough has the right elasticity. While it's

mixing I might use a wooden spoon to help the ball " get " all the flour, adding a

little bit of hot water or flour at a time depending upon my read of the dough.

>

> Personally, I think the addition of oil is over-rated. Although many recipes

don't call for a bit of sweetener, I find a little addition adds to the texture

quite nicely (little more food for the yeasties).

>

> Again, once you get into the groove, it takes less than 15 minutes to prep the

ingredients (during winter I fill the bread machine container with hot water for

a few minutes, rinse, then add sweetener, hot water, flour(s) mixed with a

little salt, yeast on top). I also mix the flour(s) + tiny bit of salt and

bring to room temperature before using (as I keep flours in the 'frigs).

>

> Personally, I wouldn't worry about the addition of 1 TBL of oil to the dough

as I would the high fat faux cheeses that a lot of vegans use. They are brutal

from a fat perspective.

>

> Hope this helps.... Best, Mark

>

March 6, 2009

Hi everyone!

I am new to this list, but not new to veganism. That being said, let me explain. I have been (unfortunately) an on again off again vegan for probably the last 30 or so years, with various other "vegetarian" variations along ther way. I am a type 2 diabetic now and I have buckled down with the decision to take it all the way! I also have a deep commitment to animal rights and a desire to no longer drip the blood of the innocent from my pours (sorry for the melodramatics.) Now that my introduction is out of the way, I would like to get back to the topic of pizza crust! Does anyone have a good recipe for pizza? I would really like to give one a try. Thanks.

Randy

Democracy is two wolves and a lamb discussing what is for dinner. Liberty is a well-armed lamb disputing the decision.---Ben Franklin