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Nate, what would I input on the Expanded Pizza Dough Calculator for thickness factor? I'm not sure what 1/4" equates to for purposes of this calculation. I'm thinking maybe around 0.13 which is typical for Chicago Deep-Dish and Sicilian style. Thanks!
Is this your first HRI pizza......they are know for being exrtemely rich.Nate has done a fine job on this style and your pie looks killer man....good job!CB
[quote author=pythonic link=topic=6112.msg316441#msg316441 date=1400I'm not exactly sure what flakiness looks like, but I believe that I achieved some. What specifically promotes flakiness? This was a really good pizza!
The shortening and oil.
42% water20% fat (40% shortening, 60% corn oil)
That is a beautiful pizza.
Thanks Bob. Best HR Inn clone to date. The boy approves (he's never even had the real deal). If you want layers you must use shortening or laminate. Also let it cool for about 10 minutes before eating. The layers crisp up. You should give this pie a try Bob.Nate