Author Topic: New Pizza Maker  (Read 2248 times)

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Offline JamesOz

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New Pizza Maker
« on: June 25, 2005, 07:36:38 PM »
Tried to make my first ever pizza using your thin crust recipe.It was edible but was very "doughy" and not the golden cracker style I was hoping for.Here is where I think I may have gone wrong.
1.Put mixture(it was moist) in fridge for 24 hours then rolled out straightaway,added toppings and baked at 475deg.
Should dough have been dryer after mixing and should I have let it sit at room temperature for 24 hours instead of refrigerating?
Do I also have to bake it for a few minutes first before adding toppings etc.?
Any advice from you experts would be greatly appreciated.

Offline DKM

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Re: New Pizza Maker
« Reply #1 on: July 05, 2005, 03:38:47 PM »
Hi and Welcome,

It does sound like it was too wet as this dough by nature is very dry.

I have put in the fridge before, but it takes a few hours for it warm up so you can roll it out.  I perfer keeping it on the counter for 10 to 24 hours.

Par baking for about 3 minutes does seem to be most helpful it getting it a golden brown and crisp.

I'm on too many of these boards