Author Topic: key to soft pizza crust--soak in oil?  (Read 214 times)

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Offline canadave

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key to soft pizza crust--soak in oil?
« on: March 21, 2015, 11:19:56 AM »
I'm trying to get my gluten free pizza dough to be less dry, less like a cracker.  I like a soft, foldable crust.  I'm baking the pizza at 500 in a home oven on a pizza stone.  Here's my recipe and what I'm doing--it's working somewhat in terms of a foldable crust, but I feel like there's quite a bit of room for improvement:

Now, I read somewhere a blog post from someone who claims to have worked at a Papa John's, and she said one of the secrets to a light fluffy crust is to not include the oil in the initial mixing--instead, she says to mix the ingredients together, put the oil in a bowl, and then set the dough in the oil to rise.  That sounds crazy to me, but plausibly crazy :)  Has anyone heard of or tried this methodology?

Offline Jakew81

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Re: key to soft pizza crust--soak in oil?
« Reply #1 on: March 26, 2015, 08:06:35 PM »
Peter told me large amounts of sugar and oil are what lead to the tender crust here

5% sugar and 5% oil make a really soft foldable dough for me.
« Last Edit: March 26, 2015, 08:24:26 PM by Jakew81 »
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Offline mkevenson

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Re: key to soft pizza crust--soak in oil?
« Reply #2 on: March 27, 2015, 01:07:27 PM »
canadave, if you can get the floor temp higher, your cooking time will be shorter and should result in a softer crust.  Will your home oven go to 550F? If so heat your stone for an hour and it will normally get a bit higher than 550F.
I have not heard of soaking the dough in oil before?

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