Having discovered the joys of http://www.pizzamaking.com/forum/ a while back
I am now quite capable of successfully making various kinds of extremely
tasty pizza crust. I would, however, like to make a crust which is fairly
thick, but still light, and soft and chewy. Something like a bagel, I
suppose, but lighter.

How would I go about getting a soft crust? Hot water in the oven?

Posted to the Merkan group also, because who knows more about pizza?

Si

"Mungo "Two Sheds" Toadfoot" > wrote in message
...
> Having discovered the joys of http://www.pizzamaking.com/forum/ a while
> back I am now quite capable of successfully making various kinds of
> extremely tasty pizza crust. I would, however, like to make a crust which
> is fairly thick, but still light, and soft and chewy. Something like a
> bagel, I suppose, but lighter.
>
> How would I go about getting a soft crust? Hot water in the oven?
>
> Posted to the Merkan group also, because who knows more about pizza?
>
The Italians?
Graham

graham wrote:
> "Mungo "Two Sheds" Toadfoot" > wrote in
> message ...
>> Having discovered the joys of http://www.pizzamaking.com/forum/ a
>> while back I am now quite capable of successfully making various
>> kinds of extremely tasty pizza crust. I would, however, like to make
>> a crust which is fairly thick, but still light, and soft and chewy.
>> Something like a bagel, I suppose, but lighter.
>>
>> How would I go about getting a soft crust? Hot water in the oven?
>>
>> Posted to the Merkan group also, because who knows more about pizza?
>>
> The Italians?
> Graham

Hmmm... I think Italian Americans would have the edge there.

Anyway, is there an Italian f&d group?

Si

"Mungo "Two Sheds" Toadfoot" > wrote in message
...
> Having discovered the joys of http://www.pizzamaking.com/forum/ a while back
> I am now quite capable of successfully making various kinds of extremely
> tasty pizza crust. I would, however, like to make a crust which is fairly
> thick, but still light, and soft and chewy. Something like a bagel, I
> suppose, but lighter.
>
> How would I go about getting a soft crust? Hot water in the oven?

I put hot water in the oven for a crispy crust when baking loaves/rolls. For a
softer bread crust I usually add milk powder to the mix, a couple of
tablespoons to 500g flour, don't know if it will work with pizza.

"Mungo "Two Sheds" Toadfoot" > ha scritto nel
messaggio > Having discovered the joys of http://www.pizzamaking.com/forum/
a while back
> I am now quite capable of successfully making various kinds of extremely
> tasty pizza crust. I would, however, like to make a crust which is fairly
> thick, but still light, and soft and chewy. Something like a bagel, I
> suppose, but lighter.
>
> How would I go about getting a soft crust? Hot water in the oven?
>
> Posted to the Merkan group also, because who knows more about pizza?
>
> Si

Are you mad?
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,

"Waldo Centini" > ha scritto nel messaggio
...
> Op Mon, 22 Sep 2008 17:11:43 +0100 Mungo "Two Sheds" Toadfoot illuminated
> the masses with this:
>
>> Anyway, is there an Italian f&d group?
>
> Yes, alt.grupo.foodo.italiano
>
> --
> *** Waldo ***


Ho Ho

There is-- all in Italian. Go for it.

"Waldo Centini" > wrote in message
...
> Op Mon, 22 Sep 2008 17:11:43 +0100 Mungo "Two Sheds" Toadfoot illuminated
> the masses with this:
>
>> Anyway, is there an Italian f&d group?
>
> Yes, alt.grupo.foodo.italiano
>
In N.America, it would be .eyetaliano{;-)
Graham

On 22/09/08 20:14, in article , "Giusi"
> wrote:

> "Waldo Centini" > ha scritto nel messaggio
> ...
>> Op Mon, 22 Sep 2008 17:11:43 +0100 Mungo "Two Sheds" Toadfoot illuminated
>> the masses with this:
>>
>>> Anyway, is there an Italian f&d group?
>>
>> Yes, alt.grupo.foodo.italiano
>>
>> --
>> *** Waldo ***
>
>
> Ho Ho
>
> There is-- all in Italian. Go for it.

it.hobby.cucina


--
Joe Kotroczo

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?

Giusi wrote:
> "Mungo "Two Sheds" Toadfoot" > ha scritto nel
> messaggio > Having discovered the joys of
> http://www.pizzamaking.com/forum/ a while back
>> I am now quite capable of successfully making various kinds of
>> extremely tasty pizza crust. I would, however, like to make a crust
>> which is fairly thick, but still light, and soft and chewy.
>> Something like a bagel, I suppose, but lighter.
>>
>> How would I go about getting a soft crust? Hot water in the oven?
>>
>> Posted to the Merkan group also, because who knows more about pizza?
>> Si
>
> Are you mad?

Such a simple question but with such a complicated answer.

> 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,

Yes, I do ferment most of my doughs but they still have a harder/crisper
crust than I want.

Si

On Mon, 22 Sep 2008 22:12:04 +0100, "Mungo \"Two Sheds\" Toadfoot"
> wrote:

>Giusi wrote:
>> "Mungo "Two Sheds" Toadfoot" > ha scritto nel
>> messaggio > Having discovered the joys of
>> http://www.pizzamaking.com/forum/ a while back
>>> I am now quite capable of successfully making various kinds of
>>> extremely tasty pizza crust. I would, however, like to make a crust
>>> which is fairly thick, but still light, and soft and chewy.
>>> Something like a bagel, I suppose, but lighter.
>>>
>>> How would I go about getting a soft crust? Hot water in the oven?
>>>
>>> Posted to the Merkan group also, because who knows more about pizza?
>>> Si
>>
>> Are you mad?
>
>Such a simple question but with such a complicated answer.
>
>> 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,
>
>Yes, I do ferment most of my doughs but they still have a harder/crisper
>crust than I want.
>
Wuss.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

On Mon, 22 Sep 2008 16:29:05 +0100, "Mungo \"Two Sheds\" Toadfoot"
> wrote:

>Posted to the Merkan group also

Xposting by strangers doesn't create interest, only kill files.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

On Mon, 22 Sep 2008 17:35:26 +0100, Mike............ wrote in post :
> :

> * akin to including sweetcorn, pineapple or loading it up with a dozen
> alien things probably including spare ribs and/or tandoori chicken.

you mean like items of non-Italian origin? Like tomatoes,
pepperonis(chillis) ...

--
Tim C.
google.groups killfiled to reduce spam
email address munged.

On Tue, 23 Sep 2008 09:38:24 +0100, Mike............ wrote in post :
> :

> Mungo "Two Sheds" Toadfoot said
>
>>> Are you mad?
>>
>> Such a simple question but with such a complicated answer.
>
> Is it? Pizza comes from Napoli, US companies popularised "commercial"
> pizza, is there anything else to know?

There must be a reason they call it "pizza pie".

--
Tim C.
google.groups killfiled to reduce spam
email address munged.

"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.

On Tue, 23 Sep 2008 10:04:23 +0100, Mike............ wrote in post :
> :

> Tim C. said
>
>>> Is it? Pizza comes from Napoli, US companies popularised "commercial"
>>> pizza, is there anything else to know?
>>
>> There must be a reason they call it "pizza pie".
>
> yes, so non italian americans would understand what it was.

<shudder>

--
Tim C.
google.groups killfiled to reduce spam
email address munged.

"Mike............" > ha scritto nel
messaggio ...
> Saxman said
>
>> How do you attain high temperatures?
>
> buy small pizze oven? Heat up pizza stone in conventional oven. Napalm?
> --
> Mike .......

I hear that thoae 1600 watt little pizza thingies with the drawer actually
do reach the temps you'd want. I haven't the houseroom so don't have that
nor the stone, although I liked the stone when I had one.

"Mike............" > ha scritto nel
messaggio ...
> Giusi said
>
>> I hear that thoae 1600 watt little pizza thingies with the drawer
>> actually
>> do reach the temps you'd want. I haven't the houseroom so don't have
>> that
>> nor the stone, although I liked the stone when I had one.
>
> i broke my stone too, so we are both using napalm?
> --
> Mike .......

I'm skipping pizza until I get myself together to do the outdoor oven festa.

Mungo "Two Sheds" Toadfoot wrote:

>>> Posted to the Merkan group also, because who knows more about pizza?
>>>

>> The Italians?

> Hmmm... I think Italian Americans would have the edge there.
> Anyway, is there an Italian f&d group?

Yes, it's it.hobby.cucina
Despite the word "hobby" in the name, it's a newsgroup filled with very
experienced and sophisticated cooks, along the usual crowd, and pizza crust
is a recurring subject.
They'll probably give you links to the sites of two very able cooks who also
endersed publishing two really well made websites: www.gennarino.org (run by
Gennarino, alias Teresa) and www.kucinare.it, (run by TT, IIRC). Both have
much to say about pizza, but they're only in italian. Feel free to ask me if
you can't undesrtand italian and googlefish gives you crappy translations,
as it usually does wile translating from italian to english. Ask here on RFC
or email me at: villiber at acronym_of_ThisIsNew dot it
--
Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano

Giusi wrote:

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

I find the initial first baking firms the base up and the topping does
not get absorbed as much.

I just ordered two of these :-)

http://tinyurl.com/4ysohv

Some hope!

Mike............ wrote:

> Is it? Pizza comes from Napoli, US companies popularised "commercial"
> pizza, is there anything else to know?

What I do know is that they charge a lot of money for pizze in the UK.
They charge a lot for anything come to that.

At least I got a large toasted mozzarella and roasted vegetable panini
for £2.75 in London yesterday, but that was in a student cafe.

I actually bought a macchiato coffee for £1.35 at Terminal 5, Heathrow
yesterday. Can't be bad! Better than the €5 coffee that my friend paid
for in Venice last week.

On Tue, 23 Sep 2008 14:29:24 +0100, Saxman wrote in post :
> :

> Mike............ wrote:
>
>> Is it? Pizza comes from Napoli, US companies popularised "commercial"
>> pizza, is there anything else to know?
>
> What I do know is that they charge a lot of money for pizze in the UK.
> They charge a lot for anything come to that.
>
> At least I got a large toasted mozzarella and roasted vegetable panini
> for £2.75 in London yesterday, but that was in a student cafe.
>
> I actually bought a macchiato coffee for £1.35 at Terminal 5, Heathrow
> yesterday. Can't be bad! Better than the ¤5 coffee that my friend paid
> for in Venice last week.

The UK's not so expensive after all :-)
--
Tim C.
google.groups killfiled to reduce spam
email address munged.

Tim C. wrote:

> The UK's not so expensive after all :-)

My friend and his wife were invited to Monaco recently. The coffee was ¤7.

ViLco wrote:
> Mungo "Two Sheds" Toadfoot wrote:
>
>>>> Posted to the Merkan group also, because who knows more about
>>>> pizza?
>
>>> The Italians?
>
>> Hmmm... I think Italian Americans would have the edge there.
>> Anyway, is there an Italian f&d group?
>
> Yes, it's it.hobby.cucina
> Despite the word "hobby" in the name, it's a newsgroup filled with
> very experienced and sophisticated cooks, along the usual crowd, and
> pizza crust is a recurring subject.
> They'll probably give you links to the sites of two very able cooks
> who also endersed publishing two really well made websites:
> www.gennarino.org (run by Gennarino, alias Teresa) and
> www.kucinare.it, (run by TT, IIRC). Both have much to say about
> pizza, but they're only in italian. Feel free to ask me if you can't
> undesrtand italian and googlefish gives you crappy translations, as
> it usually does wile translating from italian to english. Ask here on
> RFC or email me at: villiber at acronym_of_ThisIsNew dot it

Thank you. I thought all I was going to get was the usual whinging and
biting at the wording of my question.

Can't think why nobody uses this group any more.

Si

Mike............ wrote:
> Mungo "Two Sheds" Toadfoot said
>
>>> Are you mad?
>>
>> Such a simple question but with such a complicated answer.
>
> Is it? Pizza comes from Napoli, US companies popularised "commercial"
> pizza, is there anything else to know?

Not that question you ****ing idiot - you've even quoted the question I was
answering!

Si

On Mon, 22 Sep 2008 16:29:05 +0100, "Mungo \"Two Sheds\" Toadfoot"
> wrote:

>Having discovered the joys of http://www.pizzamaking.com/forum/ a while back
>I am now quite capable of successfully making various kinds of extremely
>tasty pizza crust. I would, however, like to make a crust which is fairly
>thick, but still light, and soft and chewy. Something like a bagel, I
>suppose, but lighter.
>
>How would I go about getting a soft crust? Hot water in the oven?
>
>Posted to the Merkan group also, because who knows more about pizza?

I normally ignore crossposted messages but it seems you aren't getting
any help and you seem to be ok.

The dough you describe is typical of a Chicago pizza that's been made
with a bit too much dough. Many people even in Chicago don't like
deep dish pizza. I personally like any pizza that's been made fresh.
Thin or thick.

To get the results you're looking for use the dough recipe in the link
I've included at the end. It says to make the dough 1/8th inch thick.
For what you're looking for I might suggest 1/4 or even 3/8th inch.
Experiment to see what you like. It will work. I've used the recipe
hundreds of times. I've used commercial pans, jelly rolls pans,
baking sheets etc. The best results have come from cast iron
skillets. The recipe will give you 3-4 pizzas using 10 inch skillets.

http://www.pizzamaking.com/deepdish.php

Lou

"Saxman" > Can't be bad! Better
than the €5 coffee that my friend paid
> for in Venice last week.

Everyone knows that the big public cafes cost the earth. But there's free
music and the world passing by.

In my town a caffè costs 85 centesimi.

On Tue, 23 Sep 2008 16:05:04 +0100, Saxman wrote in post :
> :

> Tim C. wrote:
>
>> The UK's not so expensive after all :-)
>
> My friend and his wife were invited to Monaco recently. The coffee was ¤7.

Try going there during race week.

--
Tim C.
google.groups killfiled to reduce spam
email address munged.

"graham" > wrote in message
...
>
> "Mungo "Two Sheds" Toadfoot" > wrote in message
> ...
>> Having discovered the joys of http://www.pizzamaking.com/forum/ a while
>> back I am now quite capable of successfully making various kinds of
>> extremely tasty pizza crust. I would, however, like to make a crust which
>> is fairly thick, but still light, and soft and chewy. Something like a
>> bagel, I suppose, but lighter.
>>
>> How would I go about getting a soft crust? Hot water in the oven?
>>
>> Posted to the Merkan group also, because who knows more about pizza?
>>
> The Italians?
> Graham
>
Make foccacia. There are loads of recipes for it.

http://italianfood.about.com/od/brea...s/aa051208.htm

lg

"Mungo "Two Sheds" Toadfoot" > wrote in message
...
> Having discovered the joys of http://www.pizzamaking.com/forum/ a while
> back I am now quite capable of successfully making various kinds of
> extremely tasty pizza crust. I would, however, like to make a crust which
> is fairly thick, but still light, and soft and chewy. Something like a
> bagel, I suppose, but lighter.
>
> How would I go about getting a soft crust? Hot water in the oven?
>
> Posted to the Merkan group also, because who knows more about pizza?
>
> Si
>
Make Foccacia. There are many recipes for it. Steaming the oven crisps the
outside of the crust.
lg

Mike............ wrote:
> Mungo "Two Sheds" Toadfoot said
>
>>>>> Are you mad?
>>>>
>>>> Such a simple question but with such a complicated answer.
>>>
>>> Is it? Pizza comes from Napoli, US companies popularised
>>> "commercial" pizza, is there anything else to know?
>>
>> Not that question you ****ing idiot - you've even quoted the
>> question I was answering!
>
> Having proof read my answer, I see where i misunderstood, I will
> rewrite your answer for you:-
>
> "I meant my sanity, not the pizza, Mike! :-)"
>
> now **** off.

Gladly. Nothing to see here.

Si

lgblob wrote:
> "Mungo "Two Sheds" Toadfoot" > wrote in
> message ...
>> Having discovered the joys of http://www.pizzamaking.com/forum/ a
>> while back I am now quite capable of successfully making various
>> kinds of extremely tasty pizza crust. I would, however, like to make
>> a crust which is fairly thick, but still light, and soft and chewy.
>> Something like a bagel, I suppose, but lighter.
>>
>> How would I go about getting a soft crust? Hot water in the oven?
>>
>> Posted to the Merkan group also, because who knows more about pizza?
>> Si
>>
> Make Foccacia. There are many recipes for it. Steaming the oven
> crisps the outside of the crust.
> lg

A good idea. Thank you!

Si

"Waldo Centini" > wrote in message
> *** Waldo ***
> One billion Chinese can't be Wong.

But are they wight?

Graham

"Mungo "Two Sheds" Toadfoot" > wrote in message
...
> lgblob wrote:
>> "Mungo "Two Sheds" Toadfoot" > wrote in
>> message ...
>>> Having discovered the joys of http://www.pizzamaking.com/forum/ a
>>> while back I am now quite capable of successfully making various
>>> kinds of extremely tasty pizza crust. I would, however, like to make
>>> a crust which is fairly thick, but still light, and soft and chewy.
>>> Something like a bagel, I suppose, but lighter.
>>>
>>> How would I go about getting a soft crust? Hot water in the oven?
>>>
>>> Posted to the Merkan group also, because who knows more about pizza?
>>> Si
>>>
>> Make Foccacia. There are many recipes for it. Steaming the oven
>> crisps the outside of the crust.
>> lg
>
> A good idea. Thank you!
>
> Si
>A really good, "fun to read" book about focaccia is Focaccia by Carol
>Field.
Aparently Amazon has it . I thought it was out of print.
http://www.amazon.com/Focaccia-Simpl.../dp/0811806049
Good baking,
lg

"Mungo "Two Sheds" Toadfoot" > wrote in message
...
> Having discovered the joys of http://www.pizzamaking.com/forum/ a while
> back I am now quite capable of successfully making various kinds of
> extremely tasty pizza crust. I would, however, like to make a crust which
> is fairly thick, but still light, and soft and chewy. Something like a
> bagel, I suppose, but lighter.
>
> How would I go about getting a soft crust? Hot water in the oven?
>
> Posted to the Merkan group also, because who knows more about pizza?
>
> Si
>
Thanks for posting the pizza making site. I'm a pizza junkie!
Thanks again,

lg

lgblob wrote:
> "Mungo "Two Sheds" Toadfoot" > wrote in
> message ...
>> Having discovered the joys of http://www.pizzamaking.com/forum/ a
>> while back I am now quite capable of successfully making various
>> kinds of extremely tasty pizza crust. I would, however, like to make
>> a crust which is fairly thick, but still light, and soft and chewy.
>> Something like a bagel, I suppose, but lighter.
>>
>> How would I go about getting a soft crust? Hot water in the oven?
>>
>> Posted to the Merkan group also, because who knows more about pizza?
>> Si
>>
> Thanks for posting the pizza making site. I'm a pizza junkie!
> Thanks again,
>
> lg

There are some real fanatics there, and the forum is all the better for it
because the recipes really do work very well. I think I'll go and make some
foccacia now actually. Well, as soon as I can get this dog laying on my
chest to wake up and get off me!

Si