tag:blogger.com,1999:blog-1559850219424554239.post3569153310752163319..comments2023-09-25T11:48:08.067-04:00Comments on Unapologetically Fat: Recipe Box: Homemade PizzaJoGeekhttp://www.blogger.com/profile/16093660035883346402noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-1559850219424554239.post-75085498523693474692010-03-11T05:01:37.419-05:002010-03-11T05:01:37.419-05:00I usually dock my pizza crusts before pre-baking t...I usually dock my pizza crusts before pre-baking them, helps keep them a little flatter and avoid those big air pockets.<br /><br />My dough recipe for pizza uses no sugar and more salt, which also helps keep it from rising as much. Although that leads to a chewier texture on the thick crusts, more like a french bread type thing going on.<br /><br />I also always dust my pizza pan with a little corn meal -- helps the pizza slide right off, and we like the little bit of crunch that adds. Hey, if it works for commercial pizza places... heh.<br /><br />My favorite toppings -- alfredo sauce, mozzarella cheese (or italian cheese blend), cooked scampi style shrimp, and chopped parsley. Yum!Erin S.https://www.blogger.com/profile/11818478293103309197noreply@blogger.comtag:blogger.com,1999:blog-1559850219424554239.post-21089806451186969172010-03-10T14:38:29.468-05:002010-03-10T14:38:29.468-05:00@Heidi:
For a thin crust you basically don't ...@Heidi: <br />For a thin crust you basically don't let the dough rise into bread. Subtract 1/4 cup of flour from the recipe. Knead for an extra minute when you first mix the dough, then roll right out for the pan (roll it thin) without letting it sit to rise. Only pre-bake for 2-3 minutes instead of 4-5, and reduce the final baking time to 12-15 minutes.JoGeekhttps://www.blogger.com/profile/16093660035883346402noreply@blogger.comtag:blogger.com,1999:blog-1559850219424554239.post-23029263750566654632010-03-10T13:58:13.013-05:002010-03-10T13:58:13.013-05:00How thick is the crust? My husband likes homemade...How thick is the crust? My husband likes homemade pizza but is very picking about preferring a thinner vs. thicker crust. Can it be made fairly thin?<br /><br />Yours looks *delicious* - I'd eat that in a heartbeat!Heidihttp://littleowl.com/heidinoreply@blogger.comtag:blogger.com,1999:blog-1559850219424554239.post-82506767719806408472010-03-10T09:34:47.476-05:002010-03-10T09:34:47.476-05:00I love the idea of putting the seasonings in the c...I love the idea of putting the seasonings in the crust - I'll have to try that! <br /><br />I've recently found that homemade pizza can be a quick weeknight meal if you mix the dough the night before, and put it in the fridge to rise - it will keep for a couple of days, so I might make the dough on Tuesday night, then bake pizzas on Wednesday and Thursday.Unknownhttps://www.blogger.com/profile/01525184703778269228noreply@blogger.com