kenneth@ukecc.UUCP (Kenneth Herron) (11/13/86)
Every time I make pizza, the crust doesn't come out right. I'm not talking about proper rising (at least I don't THINK I am -), but it just doesn't have the proper chewiness (compared, say, to that of the average Domino's pie). Does anyone have a sure-fire pizza dough recipe? Or is it something else, like using a pizza oven vs. regular oven? & while we're on the subject, why does my cheese come out too brown? (I have tried baking at different temperatures)... -- Kenneth Herron ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~ USENET: ...!cbosgd!ukma!ukecc!kenneth ~~ ~~ CSNET : kenneth@ecc.engr.uky.csnet ~~ ~~ ARPA : kenneth@ecc.engr.uky.csnet@csnet-relay.arpa ~~ ~~The opinions expressed herein are my own; no individual, college, ~~ ~~or other organization with which I am associated has the slightest ~~ ~~interest in them... ~~ ~~ -- "That which cannot be overcome must be endured" -- ~~ ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
bzs@bu-cs.UUCP (11/16/86)
I'm no expert but I do believe that pizza ovens are run at 700-800F which is likely you're problem. I am a firm believer in buying my pizza from competent professionals who's names end with a vowel. -Barry Shein, Boston University
andrea@hp-sdd.UUCP (11/20/86)
In article <765@ukecc.UUCP> kenneth@ukecc.UUCP (Kenneth Herron) writes: >Every time I make pizza, the crust doesn't come out right. I'm not talking >about proper rising (at least I don't THINK I am -), but it just doesn't >have the proper chewiness Try making your dough with 1/2 gluten flour, 1/2 whole wheat flour. The extra protein in the gluten flour makes it chewy, and the whole wheat improves the flavor. >like using a pizza oven vs. regular oven? >why does my cheese come out too brown? (I have tried >baking at different temperatures)... To cook the bottom faster than you brown the top, you have a few options: 1) invest umpty-squat $$s in a pizza oven 2) buy a few pizza stones (see Williams Sonoma, for instance) 3) use pyrex pizza dishes instead of metal ones, and cover the top of the pizza with tin foil except for the last few minutes. (I use the third, and my pizzas are legendary ;@) Andrea Frankel, Hewlett-Packard (San Diego Division) (619) 592-4664 "every time that wheel goes round, bound to cover just a little more ground" ______________________________________________________________________________ UUCP : {hplabs|hp-pcd|hpfcla|hpda|noscvax|gould9|sdcsvax}!hp-sdd!andrea UUCP : {cbosgd|allegra|decvax|gatech|sun|tektronix}!hplabs!hp-sdd!andrea ARPA : hp-sdd!andrea@nosc.arpa CSNET : hp-sdd!andrea@hplabs.csnet USnail: 16399 W. Bernardo Drive, San Diego CA 92127-1899 USA