Author Topic: first stuffed crust  (Read 863 times)

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Offline milt

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first stuffed crust
« on: September 03, 2013, 07:07:55 PM »
This was my first shot at a stuffed crust pizza.


Offline milt

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Re: first stuffed crust
« Reply #1 on: September 03, 2013, 07:46:10 PM »
I used string cheese for the filling, sliced in half down the length of the cheese, the dough separated and the cheese in the center didn't melt. May have to cut in quarters next time. Any tips or suggestions welcome.

Offline JConk007

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Re: first stuffed crust
« Reply #2 on: September 03, 2013, 10:23:56 PM »
NiceMilt !  I also tried the string cheese thing  Back in 2009 ?  ??? Man am I getting old
http://www.pizzamaking.com/forum/index.php/topic,7773.msg66735.html#msg66735n
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Offline milt

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Re: first stuffed crust
« Reply #3 on: September 03, 2013, 11:12:13 PM »
Thanks for the link, the youngsters love to get there hands on that dough ;)
Lived in the Millburn-Springfield area in the 60's-80's.

Online Pete-zza

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Re: first stuffed crust
« Reply #4 on: September 04, 2013, 06:17:55 AM »

Offline milt

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Re: first stuffed crust
« Reply #5 on: September 04, 2013, 07:40:39 AM »
Thanks pete, do you think the seam would hold better if I moistened it then sealed it?

Online Pete-zza

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Re: first stuffed crust
« Reply #6 on: September 04, 2013, 07:57:12 AM »
Thanks pete, do you think the seam would hold better if I moistened it then sealed it?
milt,

According to the PMQTT post at http://thinktank.pmq.com/viewtopic.php?f=6&t=9006&p=61409&hilit=#p61409, apparently the PH dough was wet enough on its own such that it was not necessary to do anything to help seal the seam shut. However, if your dough is dryer, it can't hurt to moisten the dough where the seam is to be formed.

Peter


 

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