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Pizza Crust

KcLeafKcLeaf Posts: 62
edited November -1 in EggHead Forum
I have used a receipe i got off the forum a couple of weeks ago , with the high gluten flour. It has turned out pretty good but not great. The crust is a little thick, and crunchy, almost over cooked, bottom, top not though. Using plate setter legs down then sometime grill sometimes not, then pizza stone. Dome starts at 500 but after a couple down to 400 or so. Platter and stone in long enough to pre heat. Times 10 15min.
bottom open, top daisy wheel on 1/2 opened.
i like a thinner softer crust. What is the purpose of the high gluten flour? Any comments on what i am missing. thanks Keith


  • FidelFidel Posts: 10,168
    If you like a thinner and softer crust you need to incorporate more oil into the dough.

    Also, I would cook it a little hotter, maybe 550 or so to get more heat up high in the dome to help cook the top of the pie via radiant heat off the dome.
  • johannjohann Posts: 111
    The other day I did two spelt crusts that were thin and crunchy, at 550 or so(couldn't get egg hotter) and they turned out pretty good. Did 1 gf pizza, and that thing burnt in 5 minutes.

    The Spelt crusts took 5-10 minutes though.

    I know I know, premade crusts :-( . Was the safest way to get the gf crust though. Anyways try a premade spelt crust might be the texture you want.
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