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Cooking & Baking

Catherina

(35,568 posts)

15. Then rise? Knead? Rest? Roll? Spin?

Reply to Bonobo (Reply #12)

Tue Feb 19, 2013, 09:33 AM

Feb 2013

Like in the recipe above? Thanks for the basic measurements. I see pizza for dinner

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Pizza stone + peel for toaster ovens = perfect pizza [View all] Bonobo Feb 2013 OP

Do you need to remove excess moisture from the tomatoes? Denninmi Feb 2013 #1

Not at all. Bonobo Feb 2013 #2

Pizza Peel? RevStPatrick Feb 2013 #3

I have a stainless steel pizza peel Major Nikon Feb 2013 #5

Canned tomatoes are already cooked Major Nikon Feb 2013 #4

Awesome. Now let's talk dough Catherina Feb 2013 #6

Yes, i would like to know how to make the thin crisp crust also. mine are always doughy. northoftheborder Feb 2013 #7

I like mine a bit chewy but I'll take thin crisp too! Catherina Feb 2013 #8

You may not be allowing it to rise long enough Major Nikon Feb 2013 #14

Very good hints - I don't let pizza dough rise - and use reg. flour; northoftheborder Feb 2013 #21

I'm not that good at it Major Nikon Feb 2013 #22

Rustic is good! northoftheborder Feb 2013 #23

You want to know one of the most important ingredients in a New York Pizza dough? A HERETIC I AM Feb 2013 #9

+6.02e23 sir pball Feb 2013 #10

Lol, well I certainly won't find that! Catherina Feb 2013 #11

The Joy of Cooking one is pretty good; A HERETIC I AM Feb 2013 #13

This is awesome, thank you! n/t Catherina Feb 2013 #16

My pleasure! n/t A HERETIC I AM Feb 2013 #18

This works well for me. Bonobo Feb 2013 #12

Then rise? Knead? Rest? Roll? Spin? Catherina Feb 2013 #15

Let it rise once, yeah. Bonobo Feb 2013 #17

Now THAT'S cool. n/t A HERETIC I AM Feb 2013 #19

Thanks Bonobo Catherina Feb 2013 #20

Latest Discussions»Culture Forums»Cooking & Baking»Pizza stone + peel for to...»Reply #15