Wanted: extra crispy pizza dough Recipes
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| Have one for thin, but not crispy. Mine always have a nice crunchy outside and chewy inside by brushing more olive oil under dough and on top before adding ingred (when you cook dough for 10 min then take out, add the oil, then sauce and ingred, and put back to bake for rest of time). |
| Cripy crust has to do with method of cooking and fat content. A hot oven and placing the pizza directly on the rack will make a crisper crust. The more fat in the recipe the higher the crisp factor as well. |
| Has more to do with cooking method. Use a pizza stone, and preheat to at least 425 degrees. Bake pizza until just done, remove, preferably to a wooden surface. This will minimize condensation on the bottom creating a soggy crust. Even so, just let the pizza cool completely before putting it back in the oven for another 5 or 10 minutes. That's the trick to getting that "crunch". |
| Got my 2 pizza stones last week, I made the pizzas and sauce and chopped up all the toppings and greated the cheese, I put the stones in the oven at 250. We met our friends on the loacle pub up the road for a couple of glasses of wine then all piled back for a 'make your own' pizza party. We all had a great evening and they turned out fantastic, all served with home grown salad leaves with parmesan cheese.....mmmmmmmmmm |
Anonymous wrote: Has more to do with cooking method. Use a pizza stone, and preheat to at least 425 degrees. Bake pizza until just done, remove, preferably to a wooden surface. This will minimize condensation on the bottom creating a soggy crust. Even so, just let the pizza cool completely before putting it back in the oven for another 5 or 10 minutes. That's the trick to getting that "crunch".
yep the pizza stone is no fail. I love mine for many other things to reheat too. |
OES Mommy wrote: Anonymous wrote: Has more to do with cooking method. Use a pizza stone, and preheat to at least 425 degrees. Bake pizza until just done, remove, preferably to a wooden surface. This will minimize condensation on the bottom creating a soggy crust. Even so, just let the pizza cool completely before putting it back in the oven for another 5 or 10 minutes. That's the trick to getting that "crunch". yep the pizza stone is no fail. I love mine for many other things to reheat too. Us too. It is one of the most used kitchen products in the house.  |
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