On Mon, 11 Aug 2014 10:33:37 -0600, Mayo > wrote:
> On 8/11/2014 10:19 AM, sf wrote:
> > On Mon, 11 Aug 2014 10:04:33 -0600, Mayo > wrote:
> >
> >> On 8/11/2014 6:46 AM, sf wrote:
> >>>
> >>> I buy refrigerated pizza dough from the grocery store from time to
> >>> time so I can see what the quality of prepared product is and bought
> >>> some on Saturday because I was tired and feeling lazy. Well, I was so
> >>> tired that I slept and didn't make dinner, so I used it for pizza
> >>> yesterday. Normally, I'll add a little oil or salt to the dough - but
> >>> it felt so good that I didn't do anything and oh my goodness, I think
> >>> they've got it. It made a crispy crust without being hard. Excellent
> >>> quality, but it was a little hard to form so I took my time and got it
> >>> as thin as I wanted. Wow, lots of bubbles in the raw dough and the
> >>> finished product was full of them. That's the way I like it!
> >>>
> >>> Something is odd over at Tinypic and I couldn't upload images, so I
> >>> set up an account with Imgur. Different format, hopefully this link
> >>> works because the account isn't public. http://imgur.com/DZrSH8g
> >>>
> >>>
> >> It worked.
> >>
> >> And that is textbook bubbly dough for sure.
> >
> > At least you got the important image. I uploaded two (before and
> > after) and made an album. Named it and everything. Don't know what
> > happened to the other image. Oh, well.
> >
> > Maybe this one is better http://imgur.com/a/lJme3
> >
> >
> Wow, it sure is.
Thanks, that was 5 minutes at the lowest level in the oven. I am not
a char freak on pizza, I like the deep brown of mine.
>
> Did you cook that on a pizza stone?
Yes, this one.
http://www.chefdepot.net/pizzamaking.htm
I used unglazed quarry tiles for years and still have them in the
other oven (double ovens), so both ovens can crank out pizza when the
family is over for pizza night.
I've had my eye on a baking steel for pizza, but I can't bring myself
to spend the money on one... yet. I will someday.
http://bakingsteel.com/shop/baking-steel/
http://www.cooksillustrated.com/equi...0-baking-steel
--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.