Author Topic: Great Crust, Now What?  (Read 1146 times)

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Offline Brandon

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  • Location: North Carolina
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Great Crust, Now What?
« on: September 07, 2005, 03:01:53 PM »
So I've made the PH Pan Pizza recipe with KABF several times and I've consistantly got great results.  Its simply leaps and bounds better than anything I've ever made with AP or Self-rising flour.  Now what else can I do with this great crust?  Please comment on my ideas or share your own:

-fold the pizza in half before baking for a stromboli/calzone?
-bake the crust by itself and then top with cold veggies and dressing?
-bake a crust topped with just chicken and buffalo sauce?
-add some cinnamon to the crust and top with cooked apples?
-layer with ham and cheese (no sauce) before baking to make a grilled ham and cheese on pizza crust?

These are just a few of the things that come to mind.  I'm so thrilled to have a good crust, I want to exploit it in any way I can. 

Thanks for your feedback


piroshok

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Re: Great Crust, Now What?
« Reply #1 on: September 07, 2005, 06:08:47 PM »
For topping ideas there are so many kinds these days conventional and unconventional ones
I have even seen tandoori chicken pizza
But you can continue on making focaccias
and or flat breads of the ciabatta style

Offline wizard

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Re: Great Crust, Now What?
« Reply #2 on: September 07, 2005, 10:01:55 PM »
What was the recipe that you use for this pizza?

Offline Brandon

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Re: Great Crust, Now What?
« Reply #3 on: September 09, 2005, 02:37:33 PM »
wizard, I use the recipie here:
http://www.pizzamaking.com/panpizza.php

Except that I make 2 crusts with that one recipie.  I think its plenty of dough to make two 12 inch deep dish pies, or 2 regular 16 inchers with good (but not neccessarily deep) crust.


 

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