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Pizza Question

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Comments

  • Very good ideas here. I've been making pizza in the oven, think I'll switch to my Egg (medium). One thing I don't like about the pizza in the oven so far is that it is _hard_. I want it to be chewier, but not soggy, of course. Any thoughts on this? Am I just overcooking it? Or should I make a dough with more water? Or ...?
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  • More water in the dough, higher gluten flour, or higher cooking temps may all help. Change one variable at a time to see what works for you.
    South Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • To get crust to be chewy you will need to add a fat of some sort to the dough, I use olive oil, butter, margarine... will all help. Gerhard
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  • Fat in the dough is not necessary. It can help, but good gluten development will do the job.
    South Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
    ·
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