Pizza bases

[Michelle71]

From the world of google The main thing that happens as dough relaxes is that gluten strands have time to adjust to the new length and shape, making them easier to roll and less likely to shrink during baking. So it isn't a protein but gluten. The other thing (for pastry) the resting time allows for the water to evenly distribute through so there are no dry and flaky spots with soggy spots.

P.S. We made pizza tonight and it was sooooooo yummy. I found the yeast recipe in the Marie Claire "Kitchen" book.

[sazzafrazz]

That's interesting about the resting time. My chef friend told me to rest the pastry in the frige before rolling out and it made heaps of difference to how crumbly it was too. (I mean less crumbly)

Before I did the yeast pizza dough I used to do a basic scone recipe and roll that out. It gets a bit thick though but an alternative to yeast free I guess.

[Michelle71]

Yep - the google site said resting lets the water spread evenly through pastry so it is not soggy or crumbly

[Snacks]

We made pizza tonight and it was sooooooo yummy.

Oooh, I am so keen to try it out! Will get there soon.

[Michelle71]

It was a yeast recipe though - not the yeast free one