On Mon, 22 Sep 2008 22:12:04 +0100, "Mungo \"Two Sheds\" Toadfoot"
> wrote:

>Giusi wrote:
>> "Mungo "Two Sheds" Toadfoot" > ha scritto nel
>> messaggio > Having discovered the joys of
>> http://www.pizzamaking.com/forum/ a while back
>>> I am now quite capable of successfully making various kinds of
>>> extremely tasty pizza crust. I would, however, like to make a crust
>>> which is fairly thick, but still light, and soft and chewy.
>>> Something like a bagel, I suppose, but lighter.
>>>
>>> How would I go about getting a soft crust? Hot water in the oven?
>>>
>>> Posted to the Merkan group also, because who knows more about pizza?
>>> Si
>>
>> Are you mad?
>
>Such a simple question but with such a complicated answer.
>
>> Anyway, I make what I call a sloppy dough and I learned it in this uk
>> group. The important thing is making it the day before and raising it
>> in a sealed plastic bag in the fridge-- minimum of 12 hours but all
>> day is fine. Easy to form with oily fingers and turns out just as
>> you describe... Napolitana,
>
>Yes, I do ferment most of my doughs but they still have a harder/crisper
>crust than I want.
>
Wuss.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West