Re: OK I'm glad you admitted it.... - Saab General Bulletin Board - Saabnet.com
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Re: OK I'm glad you admitted it....
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Posted by TML [Email] (#2212) [Profile/Gallery] (more from TML) on Mon, 27 Feb 2012 10:21:38 Share Post by Email
In Reply to: OK I'm glad you admitted it...., GFW3pedals [Profile/Gallery] , Mon, 27 Feb 2012 09:18:24
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I use a pizza stone, mainly because it's the biggest surface I have. I've struggled with dough for a long time, only just recently getting good results. My issue was it was just too dense, and came out kind of limp. The fact I was using whole wheat flour contributed to the first part, and the fact we like a lot of sauce contributed to the second; I put a whole quart of tomatoes on a 12" pizza, it ends up being about 1/2" thick. I did some experimenting with all white flour so I could take out one variable and improve my technique. Lately I've been using 50% whole wheat with good success. I would suggest experimenting with handling techniques; if it's too stiff, it could have been over-worked. I think letting the dough sit for long periods is overrated. I've made very satisfying crusts that rose for only an hour, but maybe my standards for yeasty flavour are lower than yours. I also use a rolling pin, and as long as you don't do it too aggressively it can work fine.

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