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Author Topic: Avoiding large air pockets forming under the dough  (Read 1464 times)

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Offline Andrew Bellucci

  • Registered User
  • Posts: 581
  • Age: 58
  • Location: Astoria
    • Bellucci's Pizzeria
Re: Avoiding large air pockets forming under the dough
« Reply #20 on: July 16, 2022, 12:23:25 AM »
My entire square workflow is centered around Crisco & Olive Oil. 

Crisco for the parbake and heated olive oil in the pan for the finish...
Bellucci's Pizzeria
37-08 30th Avenue
Astoria, New York

IG: @The_Bellucci

Offline GumbaWill

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  • Posts: 1053
  • Location: New york New york
  • My canvas is a blank pizza skin
    • Will Falzon, The Brooklyn Maltese
Re: Avoiding large air pockets forming under the dough
« Reply #21 on: July 16, 2022, 04:58:07 PM »
My entire square workflow is centered around Crisco & Olive Oil. 

Crisco for the parbake and heated olive oil in the pan for the finish...

Thanks, for adding your experience to the conversation. I know more than a few here respect your opinion, and appreciate you taking the time to comment. You can count me in that number! Before I make the big (scary) move to AZ. I am going to get myself a clam pie just for me!

Up with the REAL - Down with the fugazi!

Edited to add.
Crap, I am such a pizza fanboy!
« Last Edit: July 16, 2022, 04:59:52 PM by GumbaWill »
Will Falzon
The Brooklyn Maltese

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