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Pizza crust

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26 Re: Pizza crust on Sun Mar 28, 2010 10:46 am

Miz point


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Alton Brown drives me crazy but he has great cooking mojo and breaks down the chemistry end of things for the home cook. Cooking is an art form but baking is a science. I have been playing with 24 hour "proofs" on my doughs, yielding a richer sourdough taste....my starter has been going since I came back from CR last summer. I still use a yeast mixture for some doughs but will incorporate some of the sourdough into it and once that is proofed I set aside a fist sized piece in the fridge to be used for the next day's baking.....the pizza dough I tend to make in large batches and then freeze in ziploc bags for those days when i do not have the time to proof. I can take a ball of it out of the freezer and it is ready to use within two hours.

http://www.granhotelflores.blogspot.com

27 Re: Pizza crust on Sun Mar 28, 2010 11:13 am

Jondo

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But do you have any Gondola boxes though?
Goth is that one thin-worthy? I need to hear emphatically that it is a viable Gondola substitute. Before this exercise is over I'll be putting the final product to the ultimate test - returning one of my creations to Gondola for a refund (I'll think of a reason). I'll consider it start-up money for a home business.

28 Re: Pizza crust on Sun Mar 28, 2010 11:18 am

Miz point

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Jondo, the trick to a thin crust is to have a good french style rolling pin, a well-floured work surface and not to overwork the dough......if you have ever made perogies you will know what I mean. As well, using different grades of flour (do some research on the net for this) does make a difference in terms of elasticity and pliability.


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29 Re: Pizza crust on Sun Mar 28, 2010 11:18 am

Goth_chic

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I don't make thin crust but I'm sure you could make it a thin crust.


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30 Re: Pizza crust on Mon Mar 29, 2010 10:49 am

FlyingRat

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Pizza Hotline (222-2222) is the best pizza! They offer the option of whole-wheat crust.

And for home-made, baking stones rock!

Spoiler:
(see what I did there?)


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31 Re: Pizza crust on Mon Mar 29, 2010 10:56 am

Deank

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unfortunately yes


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32 Re: Pizza crust on Mon Mar 29, 2010 10:59 am

Deank

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apparently an interesting trick to get get thin pizza is to roll out the dough ultra thin and then freeze it.

take frozen dough out of oven slap the topping on and toss in the oven. The dough cooks before having a chance to rise.


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33 Re: Pizza crust on Mon Mar 29, 2010 11:01 am

AGEsAces

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Miz point wrote:Jondo, the trick to a thin crust is to have a good french style rolling pin, a well-floured work surface and not to overwork the dough......if you have ever made perogies you will know what I mean. As well, using different grades of flour (do some research on the net for this) does make a difference in terms of elasticity and pliability.

Ok MizP...I know you're the queen of cooking here...but I will vehemently disagree with you on this one.

you NEVER put a rolling pin to pizza crust...thin or otherwise.

If you do, it will become hard and crunchy when baked instead of a nice soft bread, you'll be eating pizza toast.

pizza dough should ONLY be hand kneaded and tossed if you're making your own.

you "might" start it with a pin just to get it a little flat...but you don't roll it thin...you pull it thin across your stone and then trim any edges off as required.

http://www.photage.ca

34 Re: Pizza crust on Mon Mar 29, 2010 11:03 am

Deank

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meh, my wife uses a rolling pin on the dough all the time and her recipe for dough is so good it turns out fantastic all the time.. no pizza toast ( whatetver that is)


I think with all the disagreements on here about pizza crust we need to have a bake off.


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35 Re: Pizza crust on Mon Mar 29, 2010 11:18 am

FlyingRat

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mmm pizza toast sounds good, actually...


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36 Re: Pizza crust on Mon Mar 29, 2010 11:56 am

Miz point

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My crust has never come out "toasty".....I love the idea of a bake off....hehehe


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37 Re: Pizza crust on Mon Mar 29, 2010 12:08 pm

Deank

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NOT THAT KIND OF A BAKE OFF!!!!!


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38 Re: Pizza crust on Mon Mar 29, 2010 12:10 pm

AGEsAces

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the problem with a bake-off is "what" to bake.

personally...i don't like thin-crust pizza...though demonstrating how to toss a good thin crust wouldn't be a big deal.

having worked several years in a phenomenal pizza place...i've learned a few techniques.

unfortunately it's been 15 years since i worked there though...i'd have to call them and see if they'd lend me their recipe Wink.

http://www.photage.ca

39 Re: Pizza crust on Mon Mar 29, 2010 12:26 pm

Deank

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what to bake.

three different categories.
1) thin crust. With a simple butter and garlic topping
2) thick crust. with a simple butter and garlic topping

3) Pizza!.. whatever crust and whatever topping the chef thinks will win.


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40 Re: Pizza crust on Mon Mar 29, 2010 12:27 pm

grumpy old man

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Where HAVEN'T you worked?


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41 Re: Pizza crust on Mon Mar 29, 2010 12:47 pm

AGEsAces

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grumpy old man wrote:Where HAVEN'T you worked?

where do you work? That's probably one place, though I used to sell electronics through Radio Shack years ago...certainly not what's available today though Wink.

To be honest, it's actually ironic...until I moved to Canada, I had not lived anywhere more than 5 years, and not worked anywhere more than 2 1/2....now I've broken both those limits Wink.

http://www.photage.ca

42 Re: Pizza crust on Mon Mar 29, 2010 1:09 pm

FlyingRat

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Canada is a good place to settle down and enjoy some stability, eh?


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43 Re: Pizza crust on Mon Mar 29, 2010 1:10 pm

Deank

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but the no guns and the lack of canned spray cheese has to be tough to get used to.


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44 Re: Pizza crust on Mon Mar 29, 2010 1:11 pm

FlyingRat

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...and...


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