Author Topic: Thin and flexible dough  (Read 2323 times)

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Offline shari23

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  • Location: pa
  • I Love Pizza!
Re: Thin and flexible dough
« Reply #25 on: March 05, 2014, 07:44:12 PM »
Pizza getting better with Bread flour, stored dough overnight in frig. Felt like a wimp, rolled it out with a rolling pin.


Offline Qapla

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Re: Thin and flexible dough
« Reply #26 on: March 11, 2014, 08:06:36 PM »
I find that placing the pizza on the bottom of a home oven on the stone, or whatever you are using, gets a crisper crust. Placing the pie closer to the top cooks the toppings more - crust somewhat less.

Pizza deck ovens cook the pizza on the floor of the oven.