Jump to content

3 Pizzas - from dough balls to cooked in 10 minutes


Recommended Posts

Just now, Smoke and Awe said:

Maybe I should say what I learned.  About the reason for pushing the dough from the center to the outside to move the gas to the outer crust!

 

Something else I noticed, he tried not to disturb the outer edge similar to the KA Artisan method as he was board stretching. Also he mentioned not to use a rolling pin. (I totally agree with that except for very specific doughs) 

 

 

Link to post
Share on other sites
12 minutes ago, LargeRedJoe said:

I tried the tugging and flipping method  tonight but the store-bought dough just would not relax, at least in time for dinner...tonight...before midnight. 

 

Enter the rolling pin. 

 

Eeeekkk on the rolling pin. Ruins a good dough ball (at least for thin and crispy). 

 

Check out the KA Artisan Pizza method. Does a board stretch (preserving the edge) followed by a mild hand/air stretch. 

 

Link to post
Share on other sites
  • 2 weeks later...

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

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...
×
×
  • Create New...