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Well thanks so much Pizza Pal Terry! Sauce was easy peazzy; tiny bit o salt with crushed oregano. Toms were strained Cento's from a case I got on Amazon(cheap!) as per TXCraig recommendation! Cheese: slices of Boar's Head Mozz an Provo.Cook one up Mojo!!
thanks a ton Bob! I gotta make one! looks so tasty!
Could be... now I am going to just have to make another one, and another one, etc.
That won't cook the rim correctly and the weight of everything in there rising/bubbling away will probably destabilize the foil an create a mess.
It's to give extra headspace. Have you ever cooked a souffle this way? Did it destabilize the foil and create a mess? Do tell. I'd love to hear your firsthand experiences.
Nate,What type of pan you do your DD in? Dark hard anodized aluminum? PSTK
Dark hard anodized (Chicago Metallic brand)
Do you crisp/fry the bottom of your DD (like PH pan pizza) ?
I made one night before last and ran out of flour also...subbed in White Lilly AP. I had to go back and recheck your formula thinking I had messed up. Weird how different the doughs can feel from one brand AP to the next.
Yep. Texture was off and flavor wasnt as good. I need to order some white lily. I would think it would be incredible.Nate
I always hear folks say it is the best for biscuit making. My GF makes some mighty fine ones with it too. But it sure made my DD dough feel strange....almost like it had baking powder in it. It felt aerated or foamy like or sum'in man. Cooked pizza crust was on the dry side..really needed more water. Keep that in mind if you try it Nate.