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Chicago thin pizza crust
at Fri, 10 Oct 2003 18:34:15 GMT in >,
(Randy Price) wrote :
>I grew up in the suburbs of Chicago... the neighborhood pizza places.
>... had names like Luigi's, Al's, or Parkview. What I
>remember most about them was the crust, ... and it had a number of air
>pockets that rose up through the toppings.
>...How can I get a crust to grow large (1"or so) bubbles while it
>bakes? -RP
Lots of water in your dough. Your dough should be so wet that it's almost
wallpaper paste, so that it only just holds together in a lump. It will be
*very* sticky - you'll need to handle it carefully and with well-floured
hands. Using an oven paved with unglazed quarry tile will help to maximize
the volume of the bubbles, as well. Use a sheet of parchment to set the
pizza on when you put it in the oven, and just put it right on the tiles.
Or if you don't have tiles, use a pan, lined with parchment to minimize
sticking. You can also attain minimal sticking with a dusting of semolina
on the pan or the tiles.
--
Alex Rast
(remove d., .7, not, and .NOSPAM to reply)
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