'00' flour
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I am using this type of flour for the first time for pizza, has anyone ever used this grade of flour and if so is there a difference vs. bread flour?
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Pizza, focaccia, and flat breads
There are a million different varieties of topped breads.
Discuss and share your favorite ideas here!
Asiago Grilled Flatbread Rounds
NYTimes.com: The Cult of the Artisanal Pizza
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http://www.nytimes.com/2009/07/08/dining/08pizza.html?_r=2&ref=dining
I do enjoy pizza from time to time, but I'm baffled over how far some are willing to take the concept in the search of the "genuine" pizza... How can a $34 pie be representative of a meal that originally was prepared to put a hodge-podge of leftovers to good use?
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Ballooning crust
trying to correct my dough for kneading,,,
Grilled Asiago Rounds Video (KA's Susan Reid)
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Video: King Arthur's Susan Reid shows how to make Grilled Asiago Round. Who's the guy in the background?
http://how2heroes.com/videos/dessert-and-baked-goods/grilled-asiago-rounds
--Pamela
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Crispy Chewy Pizza Dough Video
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The site that Hans found also has a great nearly 10 minute long video on how to make and shape pizzas.
http://how2heroes.com/videos/entrees/crispy-chewy-pizza-dough
--Pamela
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Anybody make roti canai?
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Has anyone here had success making roti canai? It is the Malaysian version of Indian parathas, that I ate when I was in Malaysia earlier this year. Flaky, crisp on the outside, layers of soft chew on the inside, sometimes filled with egg, meat, or banana.
The shaping of the dough was interesting, too. It was flung around in a circular motion and slapped onto the counter until it was paper thin and nearly see-through, then folded into an envelope and thrown on the griddle.
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Chewy Crust
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I had made a batch of the Roman Crust from PR American Pie two weeks ago and used to balls immediately and froze the remaining balls for future use. Last Friday I pulled two balls out and let thaw. They sat on the couter under plastic wrap for around 4 hours. I did a preshap of the dough on a floured surface with a rolling pin and then let rest for 5 minutes and then shaped to a 14 inch skin. I topped them and baked the first one at 550 degrees on a stone and when that came out I placed the second one in.
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Sourdough Pizza Crust
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I've made the sourdough pizza cust at Mike Avery's site twice and it came out really nicely, however it came out a bit crispy, kinda like a cracker. Is there anything I can do to make my crust thicker and fluffier? Would it work to just use twice the dough? (his recipe makes two crusts-- I could just make one with it of a similar size)
Any other suggestions?
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