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Another thing that most Italians do for pizza dough is use 00 flour. Unheard of over here. |
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I can pretty much only eat homemade pizza now. My wife and I had to experiment for a while but finally came up with a good pizza crust recipe. I used to prefer thick crust but that's tough to do gluten-free. What we came up with is a thinner crust that gets good and crispy on the bottom but is still slightly chewy in the middle. You can't use it with a stone, though, because it is more like a batter than a dough (you have to pre-cook it before topping).
We don't do anything fancy with toppings or sauces. The pizza is almost always pepperoni, mushrooms, olives and pineapple. When it's just my wife and I at home again, we will branch out and try some different sauces, cheeses and toppings. |
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That's just a good site for this thread in general, btw: http://slice.seriouseats.com/the_pizza_lab/ And I wouldn't say 00 is unheard of. Rarer and a little more expensive, sure. |
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Pumpkin and sausage is one of my favorite combos in pasta, never had it on pizza. |
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I use it more when I make Stromboli as opposed to pizza because I don't have a nice pizza peel. Not only that, but the size of our pizza stone (rectangle) is better suited for stuff like Stromboli or small pizzas. It works well for frozen pizzas though. |
I'm retired...
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Amazon has several options that you can get into for under $5/lb shipped. It's more (and like I said, not worth it to me) but it's not that much more. |
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