[happy_doughnut]

Well, I'm no cook: Far from it, actually.

All I know is that in order to get the gluten developed to the fullest, so that you can have a full bread/crust (in other words: so the pizza or whatever you may be baking won't come out flat), you need to knead the dough for a good 8-10 minutes.

Also, from what I recollect, to get a *finner/smoother* dough, you should use the heels of your hands to push away the dough, and then bring it back to you in a "folding" manner. One is to repeat this in a vigorous and firm manner for about 8-10 minutes. However, you don't want to do it so hard so that the dough will be squeazed outta your hands! Doing so will, in turn, faulter the result of good pizza, my friend. *nod*

Before putting it in the oven, you should check it first so that this way, you'll know whether the dough is good and ready. Basically, it should be soft and smooth, but not dry.

So to round it all up: The dough should be kneaded in a quick and firm way for about 8-10 minutes. After that is complete, the dough should be pretty soft and smooth, but not dry like a whithered plant.

Yes, that's what I know. Might be better is someone else helps, too (afterall, I mean, I like to eat bagels + whipped cream + doritos ). I hope this was of some help!

...what else you think this topic was about?

The moment I read the subject, I knew it was about kneading dough. .