Forum
  Classifieds
  News
  Localband
  Shows
  Show Pics
  Polls

  OT Threads
  Other News
  Movies
  VideoGames
  Videos
  TV
  Sports
  Gear
  /r/
  Food

  New Thread
  New Poll

E-mail

New site? Maybe some day.

Username:

SPAM Filter: re-type this

(values are 0,1,2,3,4,5,6,7,8,9,A,B,C,D,E, or F)

Message:

UBB enabled. HTML disabled Spam Filtering enabledIcons: (click image to insert) Show All - pop

b i u add: url image video(?)

:	post by ArrowHeadNLI at 2011-04-07 12:47:19

For those with crust issues:

homemade is nice, but takes a little time effort. Also need to make sure you proof it, it will make a very big difference in your pizza. The little yeast bacteria start eating and shitting when they get warm. This creates gasses. This happens at two different temperatures. Around 55 degrees, and again at around 80 degrees. The trick is to proof it past the 55 degrees, but don't let it get much warmer. Then when you put it in the oven, it will hit 80 and start rising. This means your 'crust' will end up much larger than you shape it. It also means anywhere there is no sauce/topping to weigh it down, you're gonna get bubbles. POP the bubbles with a fork.

As for finding dough that has the right flavor, a key trick is using the right flour when you pound out your dough. I use semolina pasta flour, which gives your pizza a certain flavor on the bottom where the flour sticks/cooks. This is typical of many many pizza places you probably know and love.

If you want a crust more like Stevie's, use regular white flour and clean your oven with the mop you use in the bathroom.

[default homepage]

[print][

4:43:54pm Apr 30,2024
load time 0.02787 secs/10 queries]

[search]

[refresh page]