I wanted to ask,do you know how to cook a pizza dough ball into a fine bread?
The reason I ask,I took 2 of the dough balls and shaped them so they would be in somewhat of a circle and I cooked them that way.
They blew up into a nice crusted covered ball of bread.But the insides were still a bit gooey when I cut it open when I thought they were done...so I cooked them cut in half a little longer until the inside was done.
It was one of the best tasting bread I have had in a long time...I did not even need sauce or anything to add to it...it tasted that good!
See,where I live,no one sells hard rolls,French or Italian breads that have a thicker,crispier crust,like the one I made or grew up on in NY.
Sure,the stores around here sell their version of it,but its too soft,no real crust and lacking flavor.Does not CRUNCH on the outside the way I want it to.
Im trying to find the right temps and time to cook a dough ball into a roll and reap the benefits.I was wondering if you knew a little about that?
Do I need to add a pan of water and steam the elec oven as well?I cooked it on a pizza stone around 475 for about 15-20 minutes.Best crust I ever had but not quite done on the inside...I want to make bread from these dough balls I have but not sure how...do I need to poke holes or cut them across the top or something to aid the internals to cook right?Lower my temps and increase cook times?
Thanks for any ideas.