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Author Topic: Cripsy Pizza Rossa, baked twice  (Read 386 times)

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Offline Jose L. Piedra

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  • Location: Montreal, QC
Cripsy Pizza Rossa, baked twice
« on: June 23, 2019, 12:41:46 PM »
The other day I finally accomplished something I've been wanting to accomplish for a long time but could never figure out how: thin Pizza Rossa that would be crispy but not hard and crunchy. All past efforts turned out hard or would soften within a few minutes. It occurred to me that the trick would be to bake it twice as the Sicilian pies in the USA often are. I took a dough made w/ordinary BF, about 70% hydro and 5% oil, pressed it out, placed in pan, applied light coating of sauce to keep the top soft, baked immediately @550 for five minutes, let cool off, then wrapped in cling wrap. Several hours later when I was ready to eat it, I put on the rest of the sauce and baked it again @450 for ten minutes, then doused the top with olive oil for more flavour. Yielded exactly the result I wanted.

The pic makes it appear thicker than it actually was, and what looks like lumpy toppings are just blisters. 

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