Re: Crispy Chewy Pizza Dough
despite the very over the top crtic from some on here thanks for posting the video. I watched this after about 3 pizza oven / dough experiments and it made such a tasty dif..This simple explanation really works for the average guy with a pizza oven 24 bottles of beer and a number of eagerly waiting mates cant go wrong. Just the way he pushes the dough out and throws it up to get it tissue thin I managed to do..
The next ground breaker for me was the uncooked sauce video YouTube - fornobravo's Channel but I added so grated garlic...
I find less is more ....Lets face it the perfect dough in the best oven with the best cut and insulated bricks ..not forgeting the best san marzano topping is fine until you over cook or undercook it.
|Thread||Thread Starter||Forum||Replies||Last Post|
|Perfect Pizza Dough by Weight||james||Pizza||168||02-16-2015 08:38 AM|
|Electrolux Assistent in FB Store||james||Get Cooking||32||06-01-2010 08:20 PM|
|Weber Genesis with Pizza Que Stone Project w/PICS||cerreta||Pizza Stone Baking||20||04-12-2010 06:29 PM|
|How to Make a Long (20-24 Hour), Room-Temperature Fermented Dough||Gollimari||Pizza||3||08-24-2009 03:55 PM|
|One day ambient temperature prefermented pizza dough||arevalo53anos||Pizza||4||11-01-2007 02:39 AM|
All times are GMT -7. The time now is 05:18 PM.
Search Engine Friendly URLs by vBSEO 3.6.0
© 2006/10 Forno Bravo, LLC