 Re: Why not rolling Pin?
Pins aren't generally used on yeast leavened doughs* simply because the pressure defeats the purpose (you just waited all night for bubbles to form and now you wanna squish them all out?) and you end up with a poorly risen or just plain flat bread. As long as you are gentle (there's a reason rolling pins aren't power tools!) and let it rest (a good thirty minutes I would guess) you should get the crispy but not saltine consistency you're after.
Conversely, you could roll then prebake the crust ala pie crust. How you'd do that in a wood fired oven, I'm not sure. It would have to come out a lot quicker than a pizza - and they usually take ~90 seconds (going by what others have reported). If you could pull it off you should get a light yet crispy crust. If not, maybe you can find a market for leavened charcoal?
*Chemical leavening (b. soda and b. powder) rises during baking. That is why pins can be used on pastry which are usually chemically leavened.
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Last edited by Archena; 08-25-2009 at 04:43 PM.
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08-25-2009, 04:31 PM
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