> wrote in message
...
> On Sun, 3 Mar 2019 21:56:44 -0800, "Julie Bove"
> > wrote:
>
>>
> wrote in message
. ..
>>> On Sun, 03 Mar 2019 13:46:01 -0500, wrote:
>>>
>>>>On Sat, 2 Mar 2019 15:05:20 -0800 (PST), "
> wrote:
>>>>
>>>>>On Saturday, March 2, 2019 at 3:55:53 PM UTC-6,
wrote:
>>>>>>
>>>>>> On Sat, 2 Mar 2019 13:37:30 -0800 (PST), "
>>>>>> > wrote:
>>>>>>
>>>>>> >Nope. If I'm going to go to all that trouble of making my own I'll
>>>>>> >either
>>>>>> >opt for a Newman's or just head to the pizza joint.
>>>>>>
>>>>>> all that trouble? it takes all of 5 minutes and if you have an
>>>>>> airfryer it will be heated by that time the cooking takes 7 and you
>>>>>> have a 12 minute pizza vs delivery which takes 30-45 or go to the
>>>>>> store and spend just as much time
>>>>>>
>>>>>Yep, when you start pulling out stuff and dressing a tortilla and
>>>>>calling
>>>>>it a
>>>>>pizza, then I'll just opt for a frozen N.O. or head to the pizza joint.
>>>>>No,
>>>>>I don't do delivery. Remember Kuthe2, what you like doesn't mean the
>>>>>rest of
>>>>>us have to like what you do nor do we have use tortillas and call them
>>>>>pizza.
>>>>
>>>>A tortilla is not even close to pizza dough. tortillas (flour or corn)
>>>>contain no leavening agent... may as well add your toppings to matzo.
>>>>Occasionally those over size Thomas's English muffins can substitute
>>>>for pizza crust... just add toppings and bake.
>>>
>>>
>>> Do you think there is leavening in dominos pizzas pre made thin crust
>>> pizzas? If you are wondering no there is not. They are basically a
>>> thick tortilla, and yes I do know this I did manage a dominos awhile
>>> back.
>>>
>>> Now just to be clear, I will say that a long time ago before dominos
>>> premade their thin crust it was actually hand tossed very thin and
>>> there was leavening in that dough, but they did change that when they
>>> started premaking thin crust and that would about 25 or so years ago.
>>
>>You wouldn't know leavening if it bit you in the ass.
>>
>>https://www.foxnews.com/food-drink/h...-pizza-at-home
>
> Wow are you serious with that?

Yeah. I even looked at the Dominos website. I'll post the link.

https://www.dominos.com/en/pages/con...gredients.jsp#


The ingredients even list leavening! Now you might find some flatbread
pizzas that don't have leavening but that's not a standard pizza. *All*
pizza crust has leavening. You're an idiot if you think it doesn't.
>
> Ask yourself how can you tell if a pizza has a leavening? Does it
> bubble when cooking? That is a sure fire way of knowing weather a
> pizza has some type of yeast in it. When it is cooked in a very hot
> oven bubbles will form over the pizza. There is a special tool that we
> used in order to pop those bubbles because they could get real big and
> push all the topping to one side. So we had to pop those bubbles. Thin
> crust pizzas (the premade ones) never bubbled.

You ARE an idiot. What you refer to is likely called a docking tool. I have
one for making crackers. I don't like thin crust pizza. I don't even like
pizza very much. Not even what I make from scratch. I do make good pizza. I
think being married to an Italian all those years put me off of pizza. Not
that I liked it much before I married him. I didn't.
>
> But back to you. You of all the news outlets chose fox as your source
> of information? First television news media is complete crap. They
> will do whatever or say whatever just so that you will watch their
> commercials
>
I just threw up the first link that I saw. Now I put up another. The Dominos
website itself. Like I said... I was married to an Italiam *and* I've been
baking from scratch since I was 8.

> From your article @ fox
> "The best way to get a pizza crust really thin is to sheet the dough
> into the pan, which is done by most professionals using a dough
> roller. "
>
> I will say that in some industrial setting where they premake their
> crusts they may use rollers or more precisely machines will roll the
> dough.

Who cares? I don't eat that crap.
>
> However such as in a dominos pizza shop there are no rollers at all.
> In order to make a thin crust you would first press in on the inside
> of the outer edge and sort of roll your fingers under to make a lip in
> the dough. then with the outside edges of your hands you place then on
> either side of the dough inside the grove of the lip you made. Then
> slowly you begin to stretch the dough by sliding your hands apart and
> spinning the dough. eventually you can pick up the dough and "slap" it
> back and fourth in your hands creating a very thin pie shaped dough.
>

I only put that link up to show you the ingredients. I do not slap my dough
or spin it. I think that's pretty much all for show. Let your dough rest for
long enough. It won't shrink back on itself and you can roll it or pat it
out or whatever as thin as you like.
>
> And that is the way that the ball bounces!!

It must have bounced off your head and knocked some brain cells out.