A D V E R T I S E M E N T


Author Topic: Re: Thin Style Pizza  (Read 509 times)

0 Members and 1 Guest are viewing this topic.

Offline Doughseeker

  • Registered User
  • Posts: 4
  • I Love Pizza!
Re: Thin Style Pizza
« on: January 20, 2019, 11:24:33 AM »
Hi peter
The weight of dough ball is 275 grams to make the pizza of 13 inches...
Saf idy and ady both are available in pakistan...
Hope pics may help you
Thanx

Offline Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 28518
  • Location: Texas
  • Always learning
Re: Thin Style Pizza
« Reply #1 on: January 20, 2019, 01:36:53 PM »
Doughseeker,

That is a nice looking pizza. How can I or other members help you? For example, can you post your dough recipe and tell us how you made and managed the dough? And can you tell us the texture of the crust? For example, the thickness factor for your 13" pizza is about 0.07. But it is hard to tell if the crust is like a cracker or if it is on the soft side inside the crust.

Peter

Online Chicago Bob

  • Lifetime Member
  • *
  • Posts: 12980
  • Location: Durham,NC
  • Easy peazzy
Re: Thin Style Pizza
« Reply #2 on: July 05, 2019, 09:32:30 PM »
Beautiful pizza doughseeker!
"Care Free Highway...let me slip away on you"

Offline invertedisdead

  • Registered User
  • Posts: 4485
  • Rest In Pizza
Re: Thin Style Pizza
« Reply #3 on: July 08, 2019, 11:06:02 AM »
Very nice! Would love to see more pictures of your pizzas!
the proof is in the pizza

Online C6Bill

  • Registered User
  • Posts: 35
  • Location: South Shore MA
  • I Love Pizza!
Re: Re: Thin Style Pizza
« Reply #4 on: July 08, 2019, 12:39:06 PM »
That looks fantastic  :drool:

A D V E R T I S E M E N T


Offline The Dough Doctor

  • Tom Lehmann
  • Lifetime Member
  • *
  • Posts: 5280
  • Location: Manhattan, KS
    • Dough Doctor
Re: Thin Style Pizza
« Reply #5 on: July 08, 2019, 01:06:40 PM »
No need to tie a knot in the bag to close it, just twist the open end into a pony tail and tuck it under the dough ball as you place it into the fridge.
Tom Lehmann/The Dough Doctor

A D V E R T I S E M E N T


 

wordpress