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Pre fired pizza dough

Clay QClay Q Posts: 4,418
edited 3:44PM in EggHead Forum
I gave the pizza dough a quick bake before I laid on the toppings to get a crisper crust. Seemed to work. Definitely crunchy. The dough was made without oil to encouage a cracker like crust. I'm making my own dough from scratch. Still needs some tweeking to get where I want it. Any advice for a cracker like crust from pizza experts out there in egg land? My setup is inverted platesetter, grid, perforated pizza pan on grid. Dome temp 475.



  • wingfootwingfoot Posts: 95
    Clay Q,[p]My wife made pizza dough with beer the last time we had pizza. Man, was it good. I'll get the recipe and post it here. [p]Mike
  • Bobby-QBobby-Q Posts: 1,993
    Clay Q,
    You could add in a pizza stone to cook the pizza on. That will aid tremendously in getting a crispier crust.

  • Prof DanProf Dan Posts: 339
    Clay Q,[p]Definitely use a stone. Put the stone on, get the Egg up to 550 [not higher], and leave it there for a half hour before slapping the dough onto the stone and closing the lid. Five minutes later, it's done, just like a wood fired pizza oven. And you can do several pizzas in a row with this method.

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