Author Topic: New from Wisconsin  (Read 213 times)

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Offline Sqwire

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  • Posts: 2
New from Wisconsin
« on: November 11, 2012, 05:22:32 PM »

Hi
I've been making pizzas for about 4 or 5 years. My mo for family get togethers was throw
flour, water, yeast, salt and sugar in the Kitchen Aid mixer. Mix, roll out a crust, then while
the kids topped it, I mixed and repeated and cooked. Sometimes did as many as 8 or 10 at
a time this way. Everybody liked doing their own and they came out good. Till I found this site.
Now looking to take it up a few levels. 

Mike


Offline TXCraig1

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  • Posts: 12982
  • Location: Houston, TX
Re: New from Wisconsin
« Reply #1 on: November 11, 2012, 05:33:35 PM »
Giving your dough some time to rise before you roll it out and top it will help.
Pizza is not bread.

Offline Sqwire

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  • Posts: 2
Re: New from Wisconsin
« Reply #2 on: November 12, 2012, 09:10:06 PM »
Hi TX

Started doing that, adding a day or so time in the fridge. Does make a better dough.

Thanks


 

pizzapan