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Re: crispy Pizza
Posted By: rosie In Response To: crispy Pizza (Carol Winn)
Date: Sunday, July 11, 2004 at 5:54 p.m.
In Response To: crispy Pizza (Carol Winn)
I have been disappointed also in either "bready" or too thin pizza crust receipes so have been experimenting on my own and I think I'm onto a great crust. In the past I've been kneading more flour into the dough and letting it rise.
This last time I just took about 1 cup of very warm water, one yeast packet, a little sugar, 1 T oil and let it sit until foamy, about 5 minutes. Then I stirred in enough flour until it pulled away from the sides of the bowl. Put a little oil in the bowl and turn the crust over to coat, cover and put in a warm place while you get your other ingredients together...(about 5 minutes).
Grease your pan, I also like to sprinkle corn meal over that and then spread out the dough with greased hands. It's soft and tears easily so I just sort of "push" the dough out to the edges of the pan. Sprinkle the edges with garlic powder if you wish. Top and bake at 425 for about 15 min. until golden and cheese bubbles.
This crust turned out crisp enough to pick up and tasted good. Maybe the more flour you work in makes it breadier? When I used to knead more flour into the dough, it was always thick and bready and I don't want bread, I want crust. This dough was rather sticky to work with. Next time I will try even more water.
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