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Thread: Pizza Dough No.3

  1. #1
    Piedmont Guest

    Default Pizza Dough No.3

    http://www.fabulousfoods.com/recipes/article/46/28295

    OK, It's Friday night and I'm stuffed with pizza, (sound of pants button
    coming unbuttoned). I tried the pizza dough from the link above, followed it
    exactly. I have to say i have learned alot. This dough was soft, loose and
    sticky but it came out of the oven airy, light on the inside and a crunch on
    the bottom. Not perfect but I was really impressed. I backed off the
    temperature of the oven going with 450F. Plus had a cookie sheet between the
    stone and the element. Rack was in the oven middle. Next time I will have
    the stone as low as it will go and use a temp of 500F. Plus let the stone
    heat soak for 20 minutes. My crust on the bottom was very lightly browned
    and I think by doing the above it will focus the heat on the crust, As I had
    to pulled the pie out before the cheese got too brown, the top cheese was
    perfect. But I think by having the pie on the middle rack the top heated too
    fast. Next Friday I'll do the new changes!
    Regards,
    Piedmont


  2. #2
    Janet Bostwick Guest

    Default Re: Pizza Dough No.3


    "Piedmont" <[email protected]> wrote in message
    news:yLWwl.150$[email protected]..
    > http://www.fabulousfoods.com/recipes/article/46/28295
    >
    > OK, It's Friday night and I'm stuffed with pizza, (sound of pants button
    > coming unbuttoned). I tried the pizza dough from the link above, followed
    > it exactly. I have to say i have learned alot. This dough was soft, loose
    > and sticky but it came out of the oven airy, light on the inside and a
    > crunch on the bottom. Not perfect but I was really impressed. I backed off
    > the temperature of the oven going with 450F. Plus had a cookie sheet
    > between the stone and the element. Rack was in the oven middle. Next time
    > I will have the stone as low as it will go and use a temp of 500F. Plus
    > let the stone heat soak for 20 minutes. My crust on the bottom was very
    > lightly browned and I think by doing the above it will focus the heat on
    > the crust, As I had to pulled the pie out before the cheese got too brown,
    > the top cheese was perfect. But I think by having the pie on the middle
    > rack the top heated too fast. Next Friday I'll do the new changes!
    > Regards,
    > Piedmont

    Great to hear of your progress! I think pizza is a challenge to get right.
    Generally, it's recommended to heat the stone for 30-45 minutes. 20 minutes
    really only preheats the oven interior but not the body of the oven or the
    stone. I made two pizza the other night and didn't let my stone reheat
    between pies and the crust really suffered for it. You are planning on
    making 2 changes next time around that could really make a difference with
    your crust -- maybe good and maybe bad. If your heat coils are on the
    bottom of the oven, you are thinking correctly that you'll get more heat
    underneath by lowering your rack. But you're also thinking of raising the
    oven temp. Be careful, it may be too much of a good thing, you don't want
    your crust to burn on the bottom. Can't wait to hear how it goes next week.
    Janet



  3. #3
    Piedmont Guest

    Default Re: Pizza Dough No.3


    "Janet Bostwick" <[email protected]> wrote in message
    news:[email protected] m...
    >
    > "Piedmont" <[email protected]> wrote in message
    > news:yLWwl.150$[email protected]..
    >> http://www.fabulousfoods.com/recipes/article/46/28295
    >>
    >> OK, It's Friday night and I'm stuffed with pizza, (sound of pants button
    >> coming unbuttoned). I tried the pizza dough from the link above, followed

    SNIP
    >> rack the top heated too fast. Next Friday I'll do the new changes!
    >> Regards,
    >> Piedmont

    > Great to hear of your progress! I think pizza is a challenge to get
    > right. Generally, it's recommended to heat the stone for 30-45 minutes.
    > 20 minutes really only preheats the oven interior but not the body of the
    > oven or the stone. I made two pizza the other night and didn't let my
    > stone reheat between pies and the crust really suffered for it. You are
    > planning on making 2 changes next time around that could really make a
    > difference with your crust -- maybe good and maybe bad. If your heat
    > coils are on the bottom of the oven, you are thinking correctly that
    > you'll get more heat underneath by lowering your rack. But you're also
    > thinking of raising the oven temp. Be careful, it may be too much of a
    > good thing, you don't want your crust to burn on the bottom. Can't wait
    > to hear how it goes next week.
    > Janet
    >

    Thanks for the oven/stone tip! I'll incorporate that next week and only make
    one change of placing stone on lowest rack setting.
    Regards, Piedmont


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