Author Topic: I must have done something . . . er . . . right.  (Read 6449 times)

0 Members and 1 Guest are viewing this topic.

Offline BTB

  • Registered User
  • Posts: 980
  • Location: Tampa Bay, FL & S.W. Mich. areas
Re: I must have done something . . . er . . . right.
« Reply #25 on: March 23, 2007, 10:46:06 AM »
Here is the sausage patty I made between the parchment paper and clear plastic.


Offline BTB

  • Registered User
  • Posts: 980
  • Location: Tampa Bay, FL & S.W. Mich. areas
Re: I must have done something . . . er . . . right.
« Reply #26 on: March 23, 2007, 10:47:41 AM »
The raw pizza all together before cooking in the oven.

Offline BTB

  • Registered User
  • Posts: 980
  • Location: Tampa Bay, FL & S.W. Mich. areas
Re: I must have done something . . . er . . . right.
« Reply #27 on: March 23, 2007, 10:51:29 AM »
And the completed product!  I cooked the pizza on the bottom shelf of my GE Profile electric oven at 450 degrees for 30 minutes, turning now and then and for the last 10 minutes I turned on the convection oven feature to help crisp-up/blacken some parts of the pizza slightly.  The picture makes it look darker in spots than it was, but I like a little blackened edges and other parts on top.  The pizza was very good, but very different from my first attempt.  I think you can see that I may have put in too much cheese, but some like it that way.
« Last Edit: March 23, 2007, 01:00:56 PM by BTB »

Offline BTB

  • Registered User
  • Posts: 980
  • Location: Tampa Bay, FL & S.W. Mich. areas
Re: I must have done something . . . er . . . right.
« Reply #28 on: March 23, 2007, 11:03:06 AM »
I neglected to say that I also tweaked the amount of oil in the second pizza crust attempt and put in the following oil amounts instead:

     2 Tablespoons + 2 tsp Corn Oil
     2 tsp Classico Olive Oil

Just a very slight increase as you might notice.

And actually I don't use all the dough as this recipe was for a 10 inch pan and my pan is a 9 inch one.   I cut out about 12.5 oz of the dough for use in the 9 inch pan.  Even then I cut off a little of the dough when I pinched it up on the edge of the straight sided pan and the weight afterwards I bet was more like 12 oz.
« Last Edit: March 23, 2007, 12:56:35 PM by BTB »


 

pizzapan