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, Mon, 27 Feb 2012 08:11:31
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The rough texture is due to loss of moisture during the cooking process. There are two solution to the problem:
1. Cook faster. Just like baking bread, if the oven temperature is too low and/or cooking takes too long, you end up with very hard dried "bricks" (that is actually how good quality bricks are made in the kiln, low temperature, even heating). Raising oven temperature is one solution, but more importantly, a massive heat reservoir like the pizza stone can deliver a large dose of heat to the dough when the pizza enters the oven very quickly, and thereby sealing the exterior of the crust preventing moisture inside the dough from excessive loss. That's also why brick oven works better than typical household ovens after the door opens and cold air is let in.
2. Seal the dough. It's just like the chap stick and moisturizer that your wife/girlfriend/plaything uses in winter when the indoor heated air gets dry. If she is aware of the value of keeping her skin supple, she will use it. Topping (especially cheese) helps, and olive oil can be rubbed/sprayed onto the exposed bare crust around the edges. Ironically, when you are a master pizza maker, you can even make do with dry flour cover on the edges in order to avoid the oily look! As the taster rubs the dry flour off, it will be just like your girl using the luffa on herself, rubbing away old dry skin cells and expose the fresh/supply skin underdeath, before coming to bed. If you like thick chewy crust, get a deep dish, which can seal the dough entirely, with a thick layer of topping closing off the top.
The dough has to be physically worked to readiness before insertion into the oven, in order for the protein macro-molecules to form into large chains. That's how the crust becomes chewy instead of being crumbly. Unless you have especially well endowed hands from years of practice, or feel like torturing your knuckles, get a $50-now-$75 bread maker. Electric rotary action with low RPM high torque delivery through that dull blade works wonders. Follow the bread maker's recipe and it will take care of both ingredients and time. Put it through a second round of dough making if you feel like especially chewy dough. Your dough can be multi-rising, and the slight alcohol flavor in the air from yeast rising is what makes for the aromatics in well made pizza dough. Just put on toppings and insert into oven before alcohol build up becomes too pungent and the process turns into wine-making.
Remember, like Zalman King wrote in one of his scripts, it's all about pizza.
posted by 75.67.1...
, Mon, 27 Feb 2012 08:11:31
, Mon, 27 Feb 2012 10:42:42, Mon, 27 Feb 2012 08:59:50, Mon, 27 Feb 2012 09:18:24, Mon, 27 Feb 2012 10:21:38
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