Author Topic: Using every trick in the book for an excellent laminated cracker  (Read 3655 times)

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Offline fazzari

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Re: Using every trick in the book for an excellent laminated cracker
« Reply #100 on: July 11, 2014, 08:20:41 AM »
How thin were the layers before folding? Final thickness was about 1/4"?
Dan, I can get the dough sheet almost paper thin on the first press right out of the oven....this makes the process so easy.  I used one quarter inch silicon rings on the ends of my rolling pin to regulate the final laminated sheet.
John


 

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