peaches747 Profile - (16412000)

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Member Since: Dec. 2010
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Asian, Mexican, Italian, Southern
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Recipe Reviews 1 review
Pizza Dough II
I am from Chicago and my family LOVES pizza, I think its in our blood. Now that we live in the South, good pizza is pretty much hard to come by. I have found the following tips helpful when making pizza at home. I have read many complaints about puffy and soggy pizza. I always bake my pizza at higher temps, since we like thin crust pizza, 500-550F. If you like saucy pizza then I suggest pre-baking then adding sauce and toppings as to avoid the soggy center issue. I only bake on a cast iron pizza pan (Amazon) sprinkled with polenta. You can also invert a cast iron skillet and bake it on that. Remember that pizza crust is a yeast bread and yeast will rise unless controlled by salt content. To avoid over-puffing you need to dock the dough or prick surface all over with a fork. It is same technique used to prevent pie crust from puffing before filling. To add texture, I use about 1/2 cup wheat flour and substitute 2-3 tsp honey for the sugar. For real pizzeria taste after adding toppings sprinkle with dried basil. Hope this helps!

2 users found this review helpful
Reviewed On: Aug. 26, 2013
Cooks I Like view all 1 cooks I like
Cooking Level: Beginning
About me: I'm a stay-at-home Mom with 3 boys and a… MORE

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