<InPhase>
I'll look through and point out the overlap issue that is inevitably there.
<teepee>
oops, too much water in pizza dough is bad ;-)
<InPhase>
Ok, the lack of overlap is all over.
<InPhase>
teepee: You can add more flour right before a final kneading and flattening. This doesn't require a new rising step as long as you knead somewhat gently.
<InPhase>
Try not to squish out all the integrated bubbles.
<teepee>
yeah, I think I fixed it, and I'm lazy, using a machine :)
<InPhase>
Yeah, I usually use a bread machine to do the manual work. But my wife tends to not follow the recipe when using the machine, so I'm often fixing her work. :)
<teepee>
haha, what's a recipe?
<teepee>
well, not true, I do have one, but it never matches amounts, so a bit of fixing is mostly needed, just normally trending towards need for adding some water
<InPhase>
You're German. Do you have measuring utensils in units like cups?
ur5us has quit [Ping timeout: 260 seconds]
<InPhase>
I can give you a bread machine recipe that works 100% of the time I use it.
<teepee>
I'm sure I can find out how to match up units
<teepee>
it's usually mg / ml and tee spoons :)
<teepee>
ahem, g not mg
<InPhase>
1 cup water, 1 tablespoon active dry yeast, 1 teaspoon sea salt, 1/2 teaspoon sugar, 3 cups flour. Then run the bread machine. This is the perfect amount for a 16 inch diameter pizza. :)
<InPhase>
Go ahead and convert. :)
<teepee>
uh, that size is not fitting anywhere, but I'll just do smaller ones :)
<teepee>
3 cups = 375g
<teepee>
1 cup = 236ml
<InPhase>
For pizza sauce, I've made it from scratch from tomatoes, but who has the time. What I usually do is grab some sort of marinara sauce sold for pasta, then I scoop 8 tablespoons of sauce into a bowl, and then I somewhat coarsely dump in balsamic vinegar about 1/6th the amount of marinara, then a hefty 2 tablespoons of oregano and 1 tablespoon of basil.
<InPhase>
That's the right amount of pizza sauce for a 16 inch pizza.
<InPhase>
Scale down by the square of the ratios of the diameter I guess. :)
la1yv_a has quit [Read error: Connection reset by peer]
la1yv_a has joined #openscad
<teepee>
it's going to be flammekueche today
<InPhase>
teepee: On the dough though I'd recommend making the full batch of dough if it fits in your machine, because the leftovers make spectacular calzones in a toaster oven. You just take a sheet of aluminum foil with a little oil on it (folded up at the edges), take a gob of the dough, flatten it, put desired toppings on it that will go well in a warm sandwich, wrap the dough up around it, and pinch it
<InPhase>
closed at the top. Then for most toaster ovens I've had toasting it at max twice, or close to that, will get it about the right amount of dough baked and melted inside.
<InPhase>
That's a really nice delicious lunch if you have leftover dough sitting around. :)
<InPhase>
teepee: Oh... And the most important part of the dough that I forgot to mention... Use bread flour, not all purpose flour. It makes a huge difference.
<InPhase>
Bread flour has extra gluten, providing that protein stretchiness characteristic of pizza dough. The "all purpose" is for pastries and breads, and not for all purposes.
<teepee>
failing that totally :P
<teepee>
using dinkel whole-grain (if that's the right translation)
<InPhase>
The only exception is if you're gluten intolerant, in which case, sorry. But the bread flour is better. :)
<InPhase>
It sounds like dinkel has less of the stretchy glutenin than others, so maybe not the right choice. You'll probably get a slightly fluffier dough with less stretchiness.