Jump to content

Sign in to follow this  
Lowcountrygamecock

Understanding pizza crust recipes

Recommended Posts

We have a simple oven based pizza recipe that we've used for years that's pretty good but it doesn't yield the wood fired style crust that my wife likes when cooked on the kamado. I see lots of recipes calling for 50% or 75% hydration crust and don't know what that means. Is there a cookbook or guide that explains the type crust that will yield what we're looking for? She likes a slightly thinner crust with a light crust and bit of chew to it. She loves the pizza from mod pizza restaurant. I like a little more chew so we're trying to come up with something in the middle. Any ideas?  

Share this post


Link to post
Share on other sites

Check out this sub forum on kamado guru. At the top are two sticky threads that should help you out. 

 

This is why your pizza bombed and 

Understanding bakers %'s

 

https://www.kamadoguru.com/forum/74-kamado-pizza-and-baking/

 

If you're on Tapatalk hit the show sticky button to see those threads. 

 

Share this post


Link to post
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...
Sign in to follow this  

×
×
  • Create New...