Author Topic: Using Pasta Maker for Sheeting  (Read 4214 times)

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Paul

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Using Pasta Maker for Sheeting
« on: March 21, 2003, 05:08:21 PM »

Last night I tried something new.  I used a dough recipe:  3 C flour, 3 tsp. yeast, 2 tsp. sugar, 1 1/2 tsp. salt.  After mixing with water to desired consistency and letting rise for 1 hour out of Frig or 24 hours in frig.  I sheeted my dough through my pasta machine.  5 or 6 passes maybe more if you want paper thin crust.  It stretches real nice.  I formed my crust to shape and pre-baked it at 450 deg. for 4 min.  prior to brushing on the sauce.  Yes, I docked the dough with a fork.  Awesome za.

Paul
« Last Edit: December 31, 1969, 07:00:03 PM by -1 »


Offline Steve

  • Steve Zinski
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  • Posts: 1944
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  • Location: Richmond, VA
    • pizzamaking.com
Re: Using Pasta Maker for Sheeting
« Reply #1 on: March 23, 2003, 06:58:11 AM »
Pasta maker? Doesn't seem wide enough to handle pizza! How did  you manage?
« Last Edit: December 31, 1969, 07:00:00 PM by 1050044400 »
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