Author Topic: Pizza dough  (Read 681 times)

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Offline daveswindows

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Pizza dough
« on: September 08, 2012, 07:28:11 PM »
I think I made the best pizza crust I ever did but need to know if it is what it should be.  The crust was crunchy outer but soft and springy innner held together very well without dipping down. Tast like a baggett type bread had alot of air holes in it like some pictures your suggestions are needed and welcomed. Thanks


Online TXCraig1

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  • Location: Houston, TX
Re: Pizza dough
« Reply #1 on: September 08, 2012, 07:31:26 PM »
It sounds good, but that's not much to go on. Recipe and workflow? How did you bake it (oven, time, temp)? Pictures?
Pizza is not bread.

Offline daveswindows

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Re: Pizza dough
« Reply #2 on: September 09, 2012, 06:23:05 PM »
Sorry   I called wife to start a poolish but got home early only a 2hr but wanted to make pizza  so I put total 2lb flour held back about one fourth. 65% water and gently mixed kitchen aid dough hook set for 40 min added poolish Tsalt ADY mixed for 4 min set for 40 min then added rest of flour slowly mix 2 min floured table divide half very lightly dusted dough. Heated house oved only goes to 550 pressed out by hand put on to cornmeal pizza peel ingredients cooked for 7-8 min.


 

pizzapan