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Dough Wars

ParcallParcall Posts: 40
edited November -1 in EggHead Forum
Ok, I admit it. I have cooked on my Egg for almost 5 years, and today I tried pizza for the first time.

Sauce: excellent
Toppings: excellent
Taste: very good

Crust: not so hot


I bought a large dough ball at Publix and left it out to sit for a couple of hours, per one of the posts I read on the site. When it came time to use it, it had risen considerably and was almost impossible to shape into a 13 in pie.

I would move it out, and it would spring back, move out, spring back....

Finally after getting it into a shape somewhere between round and triangular, I applied the sauce and toppings and put it into a 550 degree Egg. Because the dough was too thick, it did not want to cook all the way though.

The taste of the finished pie was very good, but the crust was disappointing.

Suggestions?

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