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Author Topic: crust / oven / sauce  (Read 129 times)

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Offline Jimmy V

  • Registered User
  • Posts: 82
  • Location: Duluth , MinneSNOWta
  • I Love Pizza / Fishing/ and Drag Racing.
crust / oven / sauce
« on: December 27, 2017, 07:22:52 PM »
Hey you pizza fanatics, I just wanted to share, Ive got the cracker crust down to perfection, as you've seen in my previous posts, now its time to experiment with sauce, I might add  that Ive mixed a little pepperjack cheese with the mozz. and its fantastic. Also I bought a Unni 3 pizza oven..  it'll hit almost 1000 degrees, wont be trying that out until spring tho.

Offline Jimmy V

  • Registered User
  • Posts: 82
  • Location: Duluth , MinneSNOWta
  • I Love Pizza / Fishing/ and Drag Racing.
Re: crust / oven / sauce
« Reply #1 on: December 27, 2017, 08:08:46 PM »
and  I wanted to mention, I always par bake my crust.. it firms it up  and you never have that "gummy" interface between crust and sauce. In my home oven,  at 500 degrees with a stone that been pre heated for 1/2   I dust it with a little corn meal so it doesnt stick, I roll the dough out to the thickness of a quarter... dock if with a fork, I have a "docker " roller.. but it puts too many holes in the dough, I like the "air bubbles" I bake it about 4 minutes. i pull it out and put it on a cooling rack for a few minutes... then do the sauce and topping

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