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Donailin Donating Member (1000+ posts) Send PM | Profile | Ignore Mon Jan-17-05 08:35 PM
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15. Microwave n/t
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  -What's the key to keeping the edge of a pizza crust chewy? Telly Savalas  Jan-17-05 07:56 PM   #0 
  - try using tinfoil around it while you bake it.  KitchenWitch   Jan-17-05 07:57 PM   #1 
  - A tinfoil hat pizza????  DebJ   Jan-17-05 07:58 PM   #2 
  - yup LOL  KitchenWitch   Jan-17-05 07:59 PM   #5 
  - uhhh. . .  madinmaryland   Jan-17-05 07:59 PM   #4 
  - Drizzle the crust with olive oil before putting it in the oven  RagingInMiami   Jan-17-05 07:59 PM   #3 
  - yep, i agree. you can add garlic & parm too  fluffernutter   Jan-17-05 08:29 PM   #14 
  - smaller edge, olive oil, foil - as mentioned - or, oddly, hotter oven.  pinto   Jan-17-05 07:59 PM   #6 
  - Glutin .....  Trajan   Jan-17-05 08:05 PM   #7 
  - And if you cook it on a pizza stone  RagingInMiami   Jan-17-05 08:09 PM   #9 
  - I totally disagree  bif   Jan-17-05 08:12 PM   #10 
     - I make my pizza ultra thin, like they do in italy  RagingInMiami   Jan-17-05 08:18 PM   #11 
        - umm  ooglymoogly   Jan-17-05 08:43 PM   #16 
           - Pizza was invented in naples centuries ago  RagingInMiami   Jan-17-05 09:18 PM   #19 
  - Here's the secret. But you can't tell anyone, okay?  bif   Jan-17-05 08:08 PM   #8 
  - I think it might be the temperature.  tasteblind   Jan-17-05 08:19 PM   #12 
  - 475F on a pizza stone  Telly Savalas   Jan-17-05 08:28 PM   #13 
  - Microwave n/t  Donailin   Jan-17-05 08:35 PM   #15 
  - Could it be your dough recipe?  missb   Jan-17-05 09:00 PM   #17 
  - Olive oil  B Calm   Jan-17-05 09:05 PM   #18 

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