I'm really still very new at this bread-baking thing, so I hesitate to say it, but I may have discovered a tolerably good and low-cost alternative to a pizza peel!
Today I tried making pizza for the first time. I realized last-minute that even my rather large spatula (roughly 6"x6") was just not going to transfer these little babies onto my baking stone. Silly of me.
Yes I know it sounds like a stupid request. I finally found a dough recipe I really like, but are there any tricks to getting the end crust a little softer? It's just our preference. The dough has standard ingredients - flour, sugar, oil, water, salt. I bake usually at 425-450 depending on how much stuff is on it.
I don't use a stone (we bought one years ago but can't find it ha ha). If I did use a stone, would that good expanse of heat help me get the middle cooked faster and get it out of the oven quicker? Sorry if this sounds stupid.
would you use for a personal size pizza? or stromboli? I have a pound of dough, but don't want to make a large pizza. I could guess but then I'd be wasting time. Easier to ask.
I was archiveing some pages the otherday, and stumbled upon this wild pizza experiment, and thought I'd share it with all of you. The recipe went as follows:
I did a search of TFL and there is no record I can find of anyone ever posting about the fantastic pizza available in Connecticut, specifically in my home city of New Haven.
I suspect, therefore, that the TFL pizza-lovers out there (who eat restaurant-baked pizza) won't know that our small city is famous, around these parts anyway, for pizza, or as it is often written and spoken, "apizza."