Any Tips for making Pizza Crust? - pizza pretzels recipe
I am an expatriate who owns a restaurant here in the Philippines and has recently started, got my own pizza from the recipe it from the Internet .... is good and tastes good ... But it is a little too hard. (We Love thin crust, but not what a customer can expect the bank to its more like a pretzel ..... ...... some tips to make the brittle crust, less hard, but?
Saturday, February 20, 2010
Pizza Pretzels Recipe Any Tips For Making Pizza Crust?
5 comments:
This is the Table I for questions yeast bread ... I hope I'm right, if it is yeast pizza dough.
PAN is not high ... Water too hot ... very little flour ... kneaded enough ... do not leave enough room to ... Pot
Coarse texture (we think it is ).... rising for a long time ... very little flour ... kneaded enough ... Oven too cold
Too dry and crumbly flour ... not enough kneading ..
The recipes I use to be 2 meters thin
3 cups flour
3 tablespoons olive oil
2 and 1 / 4 c. Tea baking powder (I prefer the bread machine yeast)
1 tablespoon sugar
1 teaspoon salt
1 cup boiling water
Hope this helps
Brush with oil before cooking to help, but the problem is rarely a recipe for the crust, and usually the center of the oven. For cooking at home, a pizza stone, but not just a stone, but he has to leave the heat for 45 minutes.
They complain it is too difficult - maybe not the quantity of yeast and not increased. I like thin crust pizza, but do not want a cookie crust - which tells me that the mass does not increase, for some reason - perhaps the yeast is dead.
But even if the dough well, always cooking.
You see, when you get the mass of a local pizzeria (a few balls at a dollar or less for sale) or your local supermarket and roll as thin as you want, and tRy kitchen. If it is always difficult if there is something in the kitchen - perhaps exaggerated - but perhaps it's okay. I guess you can not get enough to increase its mass.
with a pizza stone. The heating and slide the pizza the pizza stone, so that a crunchy outside and soft inside.
Question: I work in a pizzeria. The recipe we used in the crust is 16-1/2 pounds of flour, 1 pound of yeast, 3 grams of salt, 4 cups of oil, 16 cups of water. My question is, how can I make the crust crispy. We make 10-inch pizza. Can you help me?
Answer: Have you thought about it once 10-1/2-inch pizza? We are just a tease sometimes. One way to be your crispy crust to be thinner, so I can stretch pizza dough to get the same size or a little more. If you do not invest in new dishes to serve or to bear a larger box (if used too), might be a little less pasta is the best choice.
Another possibility is the cooking temperature increased, making the crust more crisp. We experience both with the bark or diluent HIGTemperature until it finds that one or the other or both of the crust you want.
You can also experiment a bit with your recipe. We believe that together produced the mixture of flour and semolina bread. The proportion that the action for about three pounds of flour must be replaced, meal, flour in your regular recipe.
Finally, do not give your pizza a chance of steam when they are cooked. With all the delicious ingredients, is the only place for the moisture in the crust of the earth. Be not therefore put on a cold surface, insensitive when it comes to the cook. Put it on the packaging or consider acting on a pizza pan with a perforated base so that the steam has to escape somehow.
It seems that taking advantage of a cracker crust, just the white bread recipe and it is as good as the bark of a Pizza Hut. Brush with olive oil before being placed on the ingredients to add a little more flavor. Go to the site dying out books for a good Italian recipe. Have fun.
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