"Saxman" > ha scritto nel messaggio
> Giusi wrote:
>
>> 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,
>
> That's useful to know.
>
> For convenience, I make the dough in the bread machine and let it rise.
>
> I then roll it out into two rounds and 'bake' it in the oven at the lowest
> temperature until the dough has 'baked' a bit.
>
> I then turn the oven on full, brush the edges of the rounds with olive
> oil, to prevent burning, and add the topping.
>
> The pizze then get returned to the oven for a short baking period.
>
> How do you attain high temperatures?

If you are happy with the foregoing it doesn't matter, yes? I cannot see
the convenience in cooking something twice that is aupposed to cook for a
couple of minutes.