On Sun 23 Apr 2006 12:39:08a, Thus Spake Zarathustra, or was it Bob (this
one)?

> Salty Thumb wrote:
>> Hello,
>>
>> Anybody know the secret to making good tasting greasy pan pizza
>> crust?
>
> Heavy, black pan. Heat both over and under. The recipe is reasonably
> close to the P.H. one, but if you're going to jerk it around and not
> follow it, expect lousy results.
>
> Oh, wait. You already got them.
>
>> I made a dozen or so faux pizza hovel pan pizzas last week using an
>> Internet recipe and the bottom of the crust usually burnt dark black
>> and when it didn't burn (by taking out earlier or lowering the temp)
>> the crust and/or pizza wasn't very tasty). I don't know if I greased
>> the pan too much, the temperature was too high/too low, needed to use
>> different pans, grease or what.
>>
>> I pretty much used the recipe here
>> http://www.thatsmyhome.com/venettos/...-hut-pizza.htm
>
> Actually, you didn't.
>
>> except water was whatever temperature a coffee maker spits it out at,
>> used a dash of salt instead of the 1/2 tsp, did not measure the oil
>> when greasing the pans (used extra virgin olive oil), didn't use
>> rolling pin, but flipped it in the air a couple of times, did not
>> spray the outer edge of dough with Pam or any other spray and I
>> mostly used 450F instead of 475F because I was using 2 dark non-stick
>> cake pans (and also one silver one).
>
> This kind of guesswork will fail every time. Congratulations. You
> introduced enough variables to keep a team of mathematicians bored for a
> long time. The water was too hot - 105F is baby-bottle warm. Salt serves
> several purposes in yeast doughs and leaving it out or seriously cutting
> quantity makes for different results. I also suspect that your dough
> didn't rise because your hot water killed the yeast.
>
>> Topping was just plain mozzarella cheese and pepperoni.
>
> Exciting.
>
> Pastorio

I'm not disputing your comments, Bob, but I am curious about something. I
just now read the recipe, and the 3 oz. of oil in each pan seems like an
inordinate amount of oil, at least when compared to the pan pizza I've been
making for years. The pizza I make is quite good, but I also like the
Pizza Hut pan pizza from some of their stores on occasion. I wonder what
your thoughts are on the amount oil.

Thanks...

--
Wayne Boatwright @¿@¬
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