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OK I'm glad you admitted it....
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Posted by GFW3pedals [Email] (#405) [Profile/Gallery] (more from GFW3pedals) on Mon, 27 Feb 2012 09:18:24 Share Post by Email
In Reply to: Re: Way O/T ...homemade pizza dough, TML [Profile/Gallery] , Mon, 27 Feb 2012 08:59:50
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now I can as well. I'm a fanatic. I will not stop until I have perfected this whole dough thing. It's flavor and texture. There's no chewyness, (gluten?) no pleasant yeasty pizza shop flavor. It's literally like cardboard. Dry and brittle like stale wonder bread. I'm not big on the whole "pizza stone" craze, don't use one for store bought dough and it comes out perfect, sometimes better than a pizza shop. I use a perforated aluminum pan. Oven at 410-420 range. Verisano's page suggests to make the dough and let it do it's thing for 3 or 4 days in the fridge. That may be the trick, along with a higher gluten flour (King Arthur), however, I guess I'm really basing this on my Mom's pizza of 40 yrs ago. I remember she would make the dough in the morning and the pizza the same night. It was so amazingly good I can almost taste and smell it now. You could smell the dough throughout the house,the crust was chewy and flavorfull, it was heaven. She insists no special tricks to it, basic Fleishmans yeast and white flour. AND, she didn't throw the dough, I remember she rolled it out with a rolling pin, not the preferred way either. And her antique oven probably didn't reach 400 too easy as well. I'm going to have a look at Alton Browns videos to see what I can get from them. Thanks!

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