Author Topic: Pizza crust to dry  (Read 2390 times)

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Offline RUCKOVR69

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Pizza crust to dry
« on: February 20, 2005, 09:30:10 PM »
I followed the directions for the Uno's pizza dough, minus the mixer, and the crust seemed to dry. Is there a secret to making the crust more moist? I actually cooked the pizza for less minutes because it was browning to fast. Can anyone help???
« Last Edit: February 20, 2005, 09:38:16 PM by RUCKOVR69 »


Offline Steve

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Re: Pizza crust to dry
« Reply #1 on: February 20, 2005, 09:47:44 PM »
Welcome to the forum, Eric!

As to why your pizza turned out dry, I suspect it might have something to do with your flour/water ratio. That Pizzeria Uno recipe is specified in volumetric measurements (i.e., cups) which is not the best system to measure flour. A cup of flour in my kitchen may be significantly different than a cup that you measured. Factors such as whether the cup was packed (more flour) or sifted (less flour) can have a large influence on how wet or dry the dough turns out. If you have an accurate scale, try Deven's Chicago recipe from the main website and use the weight measures. Deven's recipe is far better than the Uno recipe.
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