|
lifts cats over head posted:How do I make the crust on final product softer? I don't have my recipe handy but I remember I used a ratio of 3:1 of flour to liquid and let it rise for about two hours at room temperature, divided the dough and let it rise again for an hour or so. Baked it on a ~550 degree stone. How much of a purist are you? Use a bread-dough recipe, or mix in potato flakes. The potato flakes also reduce the gluten which reduces the spring and toughness if you don't let the dough rest long enough, and you can keep unused dough in the fridge with less drying out. That's if you cook like I do. If you aim to cook well I may not be the person to give you advice. Now, for midwest fusion cuisine: has anyone rolled out the pizza dough and put on your sauce, cheese and toppings, and then rolled up and cut it up like cinnamon rolls? I suspect it would either be good or lead to serious injury.
|
#
¿
Jan 11, 2012 05:31
|
|
|
|
| # ¿ May 7, 2024 16:26 |
|