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Pizza Dough Plan
Comments
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My BREAD MACHINE has a standard recipe for pizza dough. The 2lb recipe is just right for about an 18" pie.
I've found the handling difficulty goes up as the square of the diameter. A small pie is EASY. The 18? Starts getting weird. I've got a 20" peel with a 30" handle. 'Bout Rite. -
Here's my latest effort. Definitely my best yet. Got my pizza stone to nearly 700º (694º). Because of unexpected delays, I ended up preheated the stone for about an hour. Pulled it at 5min, 30sec. Going higher temp next week...
Packerland, Wisconsin -
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@ChokeOnSmoke - I decided I would just work my dough process and get that down before cooking. So, I didn't cook. Just tossed it.Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat
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