I’ve got a new arm workout for you.
Start with a pound or two of gooey, yeasty dough…
Warm up with with some low tosses
Increase the intensity by adding height
How high can you go? Not very high in my low-ceiling dining room. 😦
Feel the biceps in action
Talk about functional training! 😉
Stretch it out while the oven works it’s magic.
Best homemade pizza dough EVER. I’m hoping it wasn’t a fluke but actual skill and good recipe on my part. Only a second batch will tell. And next time I will measure along the way so I can share the goodness.
The pizza stone undoubtedly added to the success of dinner. I knew that if this pizza kick was going to continue I had to get serious and get a stone. I chose a Oneida baking stone from Bed, Bath, & Beyond and it worked beautifully.
My lunchtime run will be consumed with thoughts of leftover pizza!
Do you bake bread or pizza dough? What are your tricks for turning out the perfect loaf/crust?
A few things that I learned yesterday
- Add more sweetener and more salt, especially when using whole wheat flour
- White whole wheat produces lighter, fluffier results for the same nutritional make up
- When working the dough add the flour to your hands, not the dough, to add less flour overall. This keeps the dough gooey and elastic.
- Wrap dough in a plastic bag while rising to create some extra heat
Happy hump-day!
Gracefulfitness 
I found a good tip to use when you’re trying to roll out the pizza dough but it keeps springing back… lightly oil the work surface and then try again… it rolls out perfectly! But with all your flinging and tossing you may not need to worry about this 🙂
Thanks Angela, I will try that next time!
I use the pizza dough recipe from Animal, Vegetable, Miracle. It’s never failed me. And I bake bread every week, usually a combo of all-purpose and whole-wheat flours, with add-ins of wheat germ, oat bran, ground flaxseed and sunflower seeds.
I’ve got that book on my shelves, I’ll take a gander.
I used to make a mean loaf of New Orleans style French bread. However, I am currently without an oven to bake in and I’m gluten-free as well. I do miss bread and KERF’s pictures of GH breads today didn’t help.
Have you experimented with gluten-free flours? I don’t like to eat a lot of wheat and would like to work with alternatives more often.
Baking stones are great! I also bake cookies on mine and it saves me from burning them. I also have a loaf pan and casserole dish. The loaf pan is by far my favorite, especially for beer bread.
Can’t wait for the dough recipe!
I will definitely be using it for my next batch of cookies!
I thought I was going to see the dough stuck on your ceiling in one of the shots!
I adore making my own dough. My last successful dough was a combo of oatmeal flour and wheat flour…I loved the nuttiness of it.
I thought I was going to see it stuck to the ceiling too!
Loving the action packed dough tossing! LMAO!
🙂