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Craig: On your candied jalapenos, bacon, nutella pizza. How do you put it together? Do you not open it normally as you would for a pizza?
No. I put the skin in the oven with no toppings so it would blow up like a balloon and then cut it open and put the topping inside. I think this is a pretty common way to make this sort of pizza.
What do you mean by the 'skin?' Like the whole dough ball? Do you shape/flatten it a bit? Do put it back in the oven or is the bacon already cooked when you top it?
I tend to stay away from this thread but take a little peak every once in a while. I knew it! Damn good looking pies again Craig!! One day...
Respectfully, can you drop a link to your tried and true nep dough recipe that you can suggest that I can try as a newbie. TY
Tks tin. The recipe incorporates a culture. I'm far from there
You can substitute 0.024% IDY, but you might start off with something a bit more straightforward. Something like:62% HR2.8% salt0.06% IDY2 hours bulk + 6 hours in balls @ 75-77F