Author Topic: First PH Pan-Pizza. How do I get that "oil layer" to be higher?  (Read 1881 times)

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Offline Miami_Pizzaman

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Compared to other pics I've seen on this forum the layer of oil that my crust ends up with is about twice in "height" (about 4 mm), but i think that still lags behind PH. Is there any way to get that layer even "taller" without using more oil?  How about "docking" the bottom surface? Changes to the crust chemistry? etc.


 

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