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Pizza sorta what I expected...

WokOnMediumWokOnMedium Posts: 1,376
edited 4:47PM in EggHead Forum
Well, I wasn't surprised that my batter/dough didn't crank out exactly the pie I have been in pursuit of, but I was surprised that it was as good as it was.

It was a little chewy like I was looking for, but I didn't get any spring (no shock there). I also think I should have let LulaQ hang out about 15 minutes more before putting the pizza on. I got hungry. Overall, not a bust, learned as much as if it had turned out perfect I think.
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Comments

  • Judy MayberryJudy Mayberry Posts: 1,943
    Staci:

    It's all trial and error. Next time, try the tips you got for a drier dough; once you get the finger feel of what the perfect dough feels like, you are off and running. A little elastic, but not dry and not batter-wet. And cold-fermented for 2 or 3 days makes it easier to handle and better tasting.

    Hey, you can make same-day dough and many do. I'm just sayin'...

    You're almost there!
    Judy in San Diego
  • WokOnMediumWokOnMedium Posts: 1,376
    Thanks Judy. I appreciate the link and i'll use it next time! Doin's how we learn. Even got a little help with my mixer, but food processor might be the way to go next time.
  • Photo EggPhoto Egg Posts: 6,257
    Looks great to me. My pizza has great taste good but they sure never come out round. :laugh:
    With the zippylip dough I cooked direct on the stone at high temps.
    I think this kelps give the dough the nice air bubbles.
    It's also hard not to over load with toppings but I think it will help help the toppings brown better as well as cooking higher in the dome.
    Thank you,
    Darian

    Galveston Texas
  • Your Salado Za was "mighty fine!" The other 6 people who shared said so, too;)
    Ku's theme: never trust a round pizza.
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