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Default Quick thin crust pizza

Been awhile since I attempted a scratch pizza. I did one last night,
with mixed results, but real possibilities. I made this crust:

http://recipes.robbiehaf.com/T/272.htm

Worked out fine, almost too well. Took some serious rolling out, but
danged if when it was big enough for my 12" perforated pizza pan, it was
nice and thin, about 1/4-3/8".

I added my own sauce (not happy w/ it) and some mozzarella, fresh
crushed garlic, and crumbled feta. I baked at 450°F fer about 14
mins. Turns out that was too long. There can be no doubt the crust
was nice and crispy. TOO crispy while not being burnt, which was a
surprise. It also dried out the garlic and browned the top of the
garlic and feta. The combination is promising, though. This crust is
nice and thin like I like and with a few mins less baking time, would
be perfect. Also wouldn't dry out the toppings.

Shelly is right about those perforated pizza pans. They work great
and make stones, tiles, etc, pointless. Next time I'll go for about
10-11 mins max and brush with OO, first. The crust is a good quick
crust with little or no hassle. Almost impossible to mess up.

I'm seeing spam and pineapple for a future pie or some all veggie
toppings. Jes need a good red pizza sauce. Pizza shouldn't taste
like spaghetti.

nb

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Default Quick thin crust pizza

On Apr 16, 1:59*pm, notbob > wrote:
> Been awhile since I attempted a scratch pizza. *I did one last night,
> with mixed results, but real possibilities. *I made this crust:
>
> http://recipes.robbiehaf.com/T/272.htm
>
> Worked out fine, almost too well. *Took some serious rolling out, but
> danged if when it was big enough for my 12" perforated pizza pan, it was
> nice and thin, about 1/4-3/8".
>
> I added my own sauce (not happy w/ it) and some mozzarella, fresh
> crushed garlic, and crumbled feta. *I baked at 450°F fer about 14
> mins. *Turns out that was too long. *There can be no doubt the crust
> was nice and crispy. *TOO crispy while not being burnt, which was a
> surprise. *It also dried out the garlic and browned the top of the
> garlic and feta. *The combination is promising, though. *This crust is
> nice and thin like I like and with a few mins less baking time, would
> be perfect. *Also wouldn't dry out the toppings.
>
> Shelly is right about those perforated pizza pans. *They work great
> and make stones, tiles, etc, pointless. *Next time I'll go for about
> 10-11 mins max and brush with OO, first. *The crust is a good quick
> crust with little or no hassle. *Almost impossible to mess up.
>
> I'm seeing spam and pineapple for a future pie or some all veggie
> toppings. *Jes need a good red pizza sauce. *Pizza shouldn't taste
> like spaghetti. *
>
> nb
>
> --
> vi --the heart of evil!


I always brush the crust with olive oil before I put anything else on
- if I'm heating a frozen one, or a take-out, I'll brush it around the
edge. It makes it all so much better!

N.
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Default Quick thin crust pizza

Nancy2 wrote:
>
> I always brush the crust with olive oil before I put anything else on
> - if I'm heating a frozen one, or a take-out, I'll brush it around the
> edge. It makes it all so much better!


I make some decent pizzas but I'm always looking for better. I'll try this
next time. Next pizza will probably be mushroom and onion. I love those
too.
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Default Quick thin crust pizza


notbob wrote, in part:I baked at 450°F fer about 14 mins. Turns out that
was too long.>

I'm suspecting that our oven temp is not quite right. Put in a thermometer.
It read 250 degrees when the oven claimed 350. I can/have cooked just fine
over a camp fire so absolute accuracy is not a crisis but I'm wondering if
this is worth a service call, if the thermometer is junk or what to do. If
anything. Polly

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Default Quick thin crust pizza

On 16 Apr, 20:59, notbob > wrote:
> Been awhile since I attempted a scratch pizza. *I did one last night,
> with mixed results, but real possibilities. *I made this crust:
>
> http://recipes.robbiehaf.com/T/272.htm
>
> Worked out fine, almost too well. *Took some serious rolling out, but
> danged if when it was big enough for my 12" perforated pizza pan, it was
> nice and thin, about 1/4-3/8".
>
> I added my own sauce (not happy w/ it) and some mozzarella, fresh
> crushed garlic, and crumbled feta. *I baked at 450°F fer about 14
> mins. *Turns out that was too long. *There can be no doubt the crust
> was nice and crispy. *TOO crispy while not being burnt, which was a
> surprise. *It also dried out the garlic and browned the top of the
> garlic and feta. *The combination is promising, though. *This crust is
> nice and thin like I like and with a few mins less baking time, would
> be perfect. *Also wouldn't dry out the toppings.
>
> Shelly is right about those perforated pizza pans. *They work great
> and make stones, tiles, etc, pointless. *Next time I'll go for about
> 10-11 mins max and brush with OO, first. *The crust is a good quick
> crust with little or no hassle. *Almost impossible to mess up.
>
> I'm seeing spam and pineapple for a future pie or some all veggie
> toppings. *Jes need a good red pizza sauce. *Pizza shouldn't taste
> like spaghetti. *
>
> nb
>
> --
> vi --the heart of evil!


It's the first time I here of a pizza without rising time. I Am afraid
it comes out too heavy to digest. Don't you think so?
cheers
Pandora


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Default Quick thin crust pizza

Pandora wrote:

> It's the first time I here of a pizza without rising time. I Am afraid
> it comes out too heavy to digest. Don't you think so?


I'm surprised too, I've never seen active dry yeast used like that. But the
recipe speaks clearly: don't let the dough rise or it wouldn't get thin as
desired. I will try this one this same evening, while I'll make the dough
for tomorrow evening's pizza.



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Default Quick thin crust pizza

On 17 Apr, 11:08, "ViLco" > wrote:
> Pandora wrote:
> > It's the first time I here of a pizza without rising time. I Am afraid
> > it comes out too heavy to digest. Don't you think so?

>
> I'm surprised too, I've never seen active dry yeast used like that. But the
> recipe speaks clearly: don't let the dough rise or it wouldn't get thin as
> desired. I will try this one this same evening, while I'll make the dough
> for tomorrow evening's pizza.


Ohhh Vilco you are courageous! Let me know, then.
Cheers
Pandora
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Default Quick thin crust pizza

On 4/16/2012 6:11 PM, Gary wrote:
> Nancy2 wrote:
>>
>> I always brush the crust with olive oil before I put anything else on
>> - if I'm heating a frozen one, or a take-out, I'll brush it around the
>> edge. It makes it all so much better!

>
> I make some decent pizzas but I'm always looking for better. I'll try this
> next time. Next pizza will probably be mushroom and onion. I love those
> too.


I think its a put typical pizza ingredients on something and call it a
pizza. I don't care for the thin and hard crust style.
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On 2012-04-17, Pandora > wrote:

> It's the first time I here of a pizza without rising time. I Am afraid
> it comes out too heavy to digest. Don't you think so?


Despite what the recipe says, I let mine rise. I jes forgot to
mention it. I"m no bread expert, but seems silly to make a yeast
dough and not let it rise. It doubled in size, and I then rolled it
out. It was extremely elestic dough, wanting to spring back on every
roll. But, I persisted and put a rolling pin hurt on that danged ol'
dough, rolling it out to a nice 12" thin crust. It turned out very
nice, light and crispy. As I said, a little less done, say 2-4 mins,
would've been nicer. I was going by color, not time, and took it out
when it look nicely browned. Apparently, a crust this thin can do
with a tad less brown.

As for my oven, next time I'll dig out my thermocouple n' meter and do
an actual temp test. The recipe says 500°F, but I set mine to 450°F.
OTOH, I also used a perforated pan, not a stone.

Overall, I'm quite happy with the results, crust-wise. Again, some
minor tweaks and I should get exactly what I want. And the dough was
fairly quick and easy to assemble. No need to pull out my orbital
stand mixer, like for crusts I've made in the past.

Pandora.... got a good pizza sauce recipe?

nb

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On 2012-04-17, Pandora > wrote:
> On 17 Apr, 11:08, "ViLco" > wrote:


>> I'm surprised too, I've never seen active dry yeast used like that. But the
>> recipe speaks clearly: don't let the dough rise or it wouldn't get thin as
>> desired. I will try this one this same evening, while I'll make the dough
>> for tomorrow evening's pizza.

>
> Ohhh Vilco you are courageous! Let me know, then.
> Cheers
> Pandora


Hey gang, read my reply to Pandora, first. I let mine rise and it
still turned out fine. Jes a tad tough on the roll out. Think it
needs some cold time to relax. (I'm no dough guru).

nb

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vi --the heart of evil!


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Default Quick thin crust pizza

notbob wrote:

>> It's the first time I here of a pizza without rising time. I Am
>> afraid it comes out too heavy to digest. Don't you think so?


> Despite what the recipe says, I let mine rise. I jes forgot to
> mention it. I"m no bread expert, but seems silly to make a yeast
> dough and not let it rise.


+1

> It doubled in size, and I then rolled it out.


How long did you let it rise?



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On Apr 17, 4:08*am, "ViLco" > wrote:
> Pandora wrote:
> > It's the first time I here of a pizza without rising time. I Am afraid
> > it comes out too heavy to digest. Don't you think so?

>
> I'm surprised too, I've never seen active dry yeast used like that. But the
> recipe speaks clearly: don't let the dough rise or it wouldn't get thin as
> desired. I will try this one this same evening, while I'll make the dough
> for tomorrow evening's pizza.


I use a recipe my mom got from a chef in Miami in the 40s - he said it
was "real Italian." LOL. Anyway, it has yeast and one rise, and it
can be made very, very thin.

N.
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On Apr 17, 6:54*am, George > wrote:
> On 4/16/2012 6:11 PM, Gary wrote:
>
> > Nancy2 wrote:

>
> >> I always brush the crust with olive oil before I put anything else on
> >> - if I'm heating a frozen one, or a take-out, I'll brush it around the
> >> edge. *It makes it all so much better!

>
> > I make some decent pizzas but I'm always looking for better. *I'll try this
> > next time. *Next pizza will probably be mushroom and onion. *I love those
> > too.

>
> I think its a put typical pizza ingredients on something and call it a
> pizza. I don't care for the thin and hard crust style.


That's my favorite kind - I don't like a lot of dough. Even when we
had it in Italy, there were different thicknesses.

N.
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On 2012-04-17, ViLco > wrote:

> How long did you let it rise?


About 30-45 mins, at about 72°F (23°C) ambient temp. Partially cuz I
wasn't ready to bake the crust, the sauce not quite done, but also
cuz a yeast dough should rise, right. Like Pandy said, what's the
point of yeast if you don't let it rise. Makes no sense.

The thing that attracts me to this particular dough recipe is the fact
it was quick and easy to assemble and hard to screw up. Came together
easily, mixing by hand, yet all the sprinkled flour I added during the
rather rubbery roll out didn't seem to dry it out or in any other way
change it. Pretty much fool proof.

nb


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On Tue, 17 Apr 2012 01:21:29 -0700 (PDT), Pandora >
wrote:

> It's the first time I here of a pizza without rising time. I Am afraid
> it comes out too heavy to digest. Don't you think so?


I let thin crust pizza rise at least once and if I'm busy it rises as
many times as necessary.

Interestingly, I've discovered that the number of rises for focaccia
is much more critical (IMO) than it is for pizza. While I've never
tried a no rise method, I can say for sure that any more than one rise
makes focaccia way too soft and bread-like for me to enjoy. I can
also say without a doubt that my tastes absolutely require pizza dough
to be made with some olive oil and there is such a thing as too little
for me. Haven't tried a no fat focaccia dough yet and probably won't.
I know that decent, crusty French bread is made without fat and I like
it, but I don't like (my own) pizza crust when it's made that way.
That might be why I don't like those cracker-like (commercial) pizza
crusts either. They're probably made with no fat and little to no
salt.

--
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On Tue, 17 Apr 2012 16:15:20 +0200, "ViLco" > wrote:

> notbob wrote:
>
> >> It's the first time I here of a pizza without rising time. I Am
> >> afraid it comes out too heavy to digest. Don't you think so?

>
> > Despite what the recipe says, I let mine rise. I jes forgot to
> > mention it. I"m no bread expert, but seems silly to make a yeast
> > dough and not let it rise.

>
> +1
>
> > It doubled in size, and I then rolled it out.

>
> How long did you let it rise?
>
>

Rising time depends on temperature. He said he let it double.

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On 4/16/2012 11:08 PM, ViLco wrote:
> Pandora wrote:
>
>> It's the first time I here of a pizza without rising time. I Am afraid
>> it comes out too heavy to digest. Don't you think so?

>
> I'm surprised too, I've never seen active dry yeast used like that. But the
> recipe speaks clearly: don't let the dough rise or it wouldn't get thin as
> desired. I will try this one this same evening, while I'll make the dough
> for tomorrow evening's pizza.
>


I've been making pizza dough and have been short on time for years. I'm
hoping that this simple idea works. If I can get a pizza in the oven in
less than 30 minutes, that would be a great time saver. Good luck!
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On 2012-04-17, dsi1 > wrote:

> I've been making pizza dough and have been short on time for years. I'm
> hoping that this simple idea works. If I can get a pizza in the oven in
> less than 30 minutes, that would be a great time saver. Good luck!


If you don't let the dough rise and have the sauce n' toppings ready,
definitely in the oven under 30 mins. Ten mins for the yeast in water
to foam, 5 mins to roll out, 5 mins to top off. I haven't done that,
yet.

Perhaps the theory is for the thin crust to rise enough during initial
baking ramp up to impart a modicum of rise/lightness. (shrug)

nb

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On 4/17/2012 9:51 AM, notbob wrote:
> On 2012-04-17, > wrote:
>
>> I've been making pizza dough and have been short on time for years. I'm
>> hoping that this simple idea works. If I can get a pizza in the oven in
>> less than 30 minutes, that would be a great time saver. Good luck!

>
> If you don't let the dough rise and have the sauce n' toppings ready,
> definitely in the oven under 30 mins. Ten mins for the yeast in water
> to foam, 5 mins to roll out, 5 mins to top off. I haven't done that,
> yet.
>
> Perhaps the theory is for the thin crust to rise enough during initial
> baking ramp up to impart a modicum of rise/lightness. (shrug)
>
> nb
>


A thirty minute pizza would be giant leap for mankind. The next time I'm
in Ross's I'll look for a holey pizza pan.
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dsi1 wrote:

> I've been making pizza dough and have been short on time for years. I'm
> hoping that this simple idea works. If I can get a pizza in the oven in
> less than 30 minutes, that would be a great time saver. Good luck!


Some people believe it does, but I'm not one of them. Recently I
bought some "Pizza Yeast" (Fleishmann) and the instructions were just
like that recipe:

<http://www.pizzacrustyeast.com/step.html>

I tried it and I got zero rise. The crust, when baked, was a dense and
stiff, more like a cracker than bread, almost inedible. I used the
other 2 packs with a normal rise and got good results.




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On 4/17/2012 10:55 AM, George M. Middius wrote:
> dsi1 wrote:
>
>> I've been making pizza dough and have been short on time for years. I'm
>> hoping that this simple idea works. If I can get a pizza in the oven in
>> less than 30 minutes, that would be a great time saver. Good luck!

>
> Some people believe it does, but I'm not one of them. Recently I
> bought some "Pizza Yeast" (Fleishmann) and the instructions were just
> like that recipe:
>
> <http://www.pizzacrustyeast.com/step.html>
>
> I tried it and I got zero rise. The crust, when baked, was a dense and
> stiff, more like a cracker than bread, almost inedible. I used the
> other 2 packs with a normal rise and got good results.
>
>


I'm a skeptic too but I've been making pizza since I was a kid and it
probably won't kill me to try something different just once. I get my
yeast from Costco in 1 lb bags so I probably start off with more than
the normal amount of yeast anyway. My theory is that you could get the
same result of 2 packs by using one pack with sugar in water and letting
it sit for 10 additional minutes to get one lively colony of yeast.
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notbob wrote:
>
> On 2012-04-17, Pandora > wrote:
> > On 17 Apr, 11:08, "ViLco" > wrote:

>
> >> I'm surprised too, I've never seen active dry yeast used like that. But the
> >> recipe speaks clearly: don't let the dough rise or it wouldn't get thin as
> >> desired. I will try this one this same evening, while I'll make the dough
> >> for tomorrow evening's pizza.

> >
> > Ohhh Vilco you are courageous! Let me know, then.
> > Cheers
> > Pandora

>
> Hey gang, read my reply to Pandora, first. I let mine rise and it
> still turned out fine. Jes a tad tough on the roll out. Think it
> needs some cold time to relax. (I'm no dough guru).
>
> nb


For what it's worth, I never roll out my pizza dough. I put it in the pan
and press it out with my hands. You have to keep pushing sometimes as might
shrink back.

I also let my dough rise just a little while after mixing it. When I press
it out onto the pan, I will let it rise again for a short time before adding
topping and baking. Mine turns out ummm...not so thin but not thick
either. I'm happy with it.

Gary
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dsi1 wrote:
>
> A thirty minute pizza would be giant leap for mankind. The next time I'm
> in Ross's I'll look for a holey pizza pan.


I have two pizza pans. One with and one without holes.

I sometimes use the one with holes to cook frozen pizzas.
With homemade pizzas, I press the dough onto the pan and that does NOT work
on a pan with holes.

To tell you the truth, I don't think the one with holes is any better. You
can make a great pizza in either.

Gary
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On 4/17/2012 12:27 PM, Gary wrote:
> dsi1 wrote:
>>
>> A thirty minute pizza would be giant leap for mankind. The next time I'm
>> in Ross's I'll look for a holey pizza pan.

>
> I have two pizza pans. One with and one without holes.
>
> I sometimes use the one with holes to cook frozen pizzas.
> With homemade pizzas, I press the dough onto the pan and that does NOT work
> on a pan with holes.
>
> To tell you the truth, I don't think the one with holes is any better. You
> can make a great pizza in either.
>
> Gary


Thanks for the info!
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notbob > wrote:
> Been awhile since I attempted a scratch pizza. I did one last night,
> with mixed results, but real possibilities. I made this crust:
>
> http://recipes.robbiehaf.com/T/272.htm
>
> Worked out fine, almost too well. Took some serious rolling out, but
> danged if when it was big enough for my 12" perforated pizza pan, it was
> nice and thin, about 1/4-3/8".
>
> I added my own sauce (not happy w/ it) and some mozzarella, fresh
> crushed garlic, and crumbled feta. I baked at 450°F fer about 14
> mins. Turns out that was too long. There can be no doubt the crust
> was nice and crispy. TOO crispy while not being burnt, which was a
> surprise. It also dried out the garlic and browned the top of the
> garlic and feta. The combination is promising, though. This crust is
> nice and thin like I like and with a few mins less baking time, would
> be perfect. Also wouldn't dry out the toppings.
>
> Shelly is right about those perforated pizza pans. They work great
> and make stones, tiles, etc, pointless. Next time I'll go for about
> 10-11 mins max and brush with OO, first. The crust is a good quick
> crust with little or no hassle. Almost impossible to mess up.
>
> I'm seeing spam and pineapple for a future pie or some all veggie
> toppings. Jes need a good red pizza sauce. Pizza shouldn't taste
> like spaghetti.
>
> nb



I always thought shakey's thin crust pizza was remarkable in the 60's. I
often wonder how they might have made it, even at today's shakey's pizza
parlor.

Greg


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On 17 Apr, 23:52, Gary > wrote:
> notbob wrote:
>
> > On 2012-04-17, Pandora > wrote:
> > > On 17 Apr, 11:08, "ViLco" > wrote:

>
> > >> I'm surprised too, I've never seen active dry yeast used like that. But the
> > >> recipe speaks clearly: don't let the dough rise or it wouldn't get thin as
> > >> desired. I will try this one this same evening, while I'll make the dough
> > >> for tomorrow evening's pizza.

>
> > > Ohhh Vilco you are courageous! Let me know, then.
> > > Cheers
> > > Pandora

>
> > Hey gang, read my reply to Pandora, first. *I let mine rise and it
> > still turned out fine. *Jes a tad tough on the roll out. *Think it
> > needs some cold time to relax. *(I'm no dough guru).

>
> > nb

>
> For what it's worth, I never roll out my pizza dough. I put it in the pan
> and press it out with my hands. *You have to keep pushing sometimes as might
> shrink back.
>
> I also let my dough rise just a little while after mixing it. When I press
> it out onto the pan, I will let it rise again for a short time before adding
> topping and baking. *Mine turns out *ummm...not so thin but not thick
> either. I'm happy with it.
>
> Gary


I make like you do. I like it not too thin not too thick. And with
pizza magic Pandora (on my blog) I obtain this results. I thonk i
won't change anymore the way to make a pizza.
cheers
Pandora
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On 17 Apr, 15:08, notbob > wrote:
> On 2012/04/17, Pandora <pan...@ hotmail.it> ha scritto:
>
> > E 'la prima volta che qui di una pizza senza tempo di lievitazione. Ho paura
> > Esce troppo pesante da digerire. Non ti pare?

>
> Nonostante quello che dice la ricetta, ho lasciato il mio salire. I dimenticato di Jes
> parlarne. I "m un esperto pane, ma sembra stupido fare un lievito
> pasta e non farlo salire. E 'raddoppiato, e poi rotolato
> out. E 'stato estremamente elestic pasta, volendo scattare di nuovo su ogni
> rotolare. Ma io insistetti e mettere un mattarello male su quel danged ol '
> pasta, stendendola a un bel 12 "crosta sottile. Si è rivelato molto
> bello, leggero e croccante. Come ho detto, fatto un po 'meno, diciamo 2-4 minuti,
> sarebbe stato più bello. Stavo andando in base al colore, non il tempo, e lo portò fuori
> quando si guarda ben rosolato. A quanto pare, una crosta sottile questo può fare
> con un po 'meno marrone.
>
> Per quanto riguarda il mio forno, la prossima volta tirerò fuori il mio metro termocoppia n 'e fare
> una prova temperatura effettiva. La ricetta dice 500 ° F, ma ho impostato il mio a 450 ° F.
> OTOH, ho anche usato una teglia forata, non una pietra.
>
> Nel complesso, sono abbastanza soddisfatto dei risultati, crosta-saggi. Ancora, alcuni
> piccoli aggiustamenti e dovrei ottenere esattamente quello che voglio. E la pasta era
> abbastanza veloce e facile da montare. Non c'è bisogno di tirare fuori il mio orbitale
> stanno mixer, come per le croste che ho fatto in passato.
>
> Pandora .... ha una buona ricetta della salsa pizza?
>
> nb
>
> -
> VI - il cuore del male!


Well, if you let it rise, I think it is a normal pizza dough. The one
thong I like and that I do to make it more crispy, is 1 TBSP of oil in
the dough and the use of a rolling pin.
cheers
Pandora
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On 2012-04-18, Pandora > wrote:
> On 17 Apr, 15:08, notbob > wrote:
>> On 2012/04/17, Pandora <pan...@ hotmail.it> ha scritto:
>>
>> > E 'la prima volta che qui di una pizza senza tempo di lievitazione. Ho paura
>> > Esce troppo pesante da digerire. Non ti pare?

>>
>> Nonostante quello che dice la ricetta, ho lasciato il mio salire. I dimenticato di Jes
>> parlarne. I "m un esperto pane, ma sembra stupido fare un lievito
>> pasta e non farlo salire. E 'raddoppiato, e poi rotolato
>> out. E 'stato estremamente elestic pasta, volendo scattare di nuovo su ogni
>> rotolare. Ma io insistetti e mettere un mattarello male su quel danged ol '
>> pasta, stendendola a un bel 12 "crosta sottile. Si è rivelato molto
>> bello, leggero e croccante. Come ho detto, fatto un po 'meno, diciamo 2-4 minuti,
>> sarebbe stato più bello. Stavo andando in base al colore, non il tempo, e lo portò fuori
>> quando si guarda ben rosolato. A quanto pare, una crosta sottile questo può fare
>> con un po 'meno marrone.
>>
>> Per quanto riguarda il mio forno, la prossima volta tirerò fuori il mio metro termocoppia n 'e fare
>> una prova temperatura effettiva. La ricetta dice 500 ° F, ma ho impostato il mio a 450 ° F.
>> OTOH, ho anche usato una teglia forata, non una pietra.
>>
>> Nel complesso, sono abbastanza soddisfatto dei risultati, crosta-saggi. Ancora, alcuni
>> piccoli aggiustamenti e dovrei ottenere esattamente quello che voglio. E la pasta era
>> abbastanza veloce e facile da montare. Non c'è bisogno di tirare fuori il mio orbitale
>> stanno mixer, come per le croste che ho fatto in passato.
>>
>> Pandora .... ha una buona ricetta della salsa pizza?
>>
>> nb
>>
>> -
>> VI - il cuore del male!

>
> Well, if you let it rise, I think it is a normal pizza dough. The one
> thong I like and that I do to make it more crispy, is 1 TBSP of oil in
> the dough and the use of a rolling pin.
> cheers
> Pandora


Obviously, the question I --and probably most others-- have is, how the heck has
my entire post beem translated to Italian?

nb

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On 2012-04-18, Pandora > wrote:

> pizza magic Pandora (on my blog) I obtain this results. I thonk i
> won't change anymore the way to make a pizza.


Sauce!? My kingdom for a sauce!!

nb


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On 17 Apr, 15:08, notbob > wrote:
> On 2012/04/17, Pandora <pan...@ hotmail.it> ha scritto:


> Pandora .... ha una buona ricetta della salsa pizza?


Well, the pizza I like a "Capricciosa" (tomato sauce, raw ham,
black olives, mozzarella, artichokes under oil, hard eggs); valdostana
(tomato sauce with cooked ham, onions and fontina cheese); Tirolese
(pomodoro, mozzarella, fontina, cipolle, speck). But I like also with
funghi porcini (white-without tomato sauce) and mozzarella; or
Catalana (tomato sauce, mozzarella, gorgonzola, cipolle); some times I
like with sea food such as: mussels, clams, octopus and squids). I
don't like very much vegetable on my pizza crust altough I like it
when I make a sort of thin focaccia. I particularly love a thin
focaccia with raw tomatoes, raw arugula, mozzarella (sometimes I put
also shrimps on this).
cheers
Pandora


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On Tue, 17 Apr 2012 10:48:44 -1000, dsi1
> wrote:

> The next time I'm in Ross's I'll look for a holey pizza pan.


I've had one for decades. If you want a pizza that tastes commercial,
use it.


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notbob wrote:

> Obviously, the question I --and probably most others-- have is, how
> the heck has my entire post beem translated to Italian?


She puts the quoted text into a kind of automatic translator and then she
writes her answer.



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sf wrote:

>>> It doubled in size, and I then rolled it out.


>> How long did you let it rise?


> Rising time depends on temperature. He said he let it double.


Rising time depends also on type and amount of yeast, type and amount of
sugars, percentage of water and many other factors which you seem to ignore



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On Wed, 18 Apr 2012 16:05:47 +0200, "ViLco" > wrote:

> sf wrote:
>
> >>> It doubled in size, and I then rolled it out.

>
> >> How long did you let it rise?

>
> > Rising time depends on temperature. He said he let it double.

>
> Rising time depends also on type and amount of yeast, type and amount of
> sugars, percentage of water and many other factors which you seem to ignore
>
>

You're making it more complicated than it is. "Double" makes the most
sense and the specifics are left up to you. It sounds like you're an
experienced dough maker, so you should know exactly how long dough
takes to rise given your personal set of conditions.

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Pandora wrote:

>> I'm surprised too, I've never seen active dry yeast used like that.
>> But the recipe speaks clearly: don't let the dough rise or it
>> wouldn't get thin as desired. I will try this one this same evening,
>> while I'll make the dough for tomorrow evening's pizza.


> Ohhh Vilco you are courageous! Let me know, then.


After reading Bob's explanation on rising I went for my classic dough: half
a dose of dry beer yeast, 500 grams 00 (all-purpose) flour and 0.35 liters
of water. Mixed it well, kneaded for 5 minutes, oiled and left to rise for 4
hours, then another kneading and I spreaded it in a salted oven tin and
added more salt on top. Two more hours of rising in the warm oven, say 40°C
(104°F), and then 18-20 minutes at 270°C (518°F). It resulted in my usual
crispy outside and tender inside focaccia, smoking hot, which disappeared in
less than 10 minutes along some salame felino and mortadella.





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On Tue, 17 Apr 2012 23:25:13 -0700 (PDT), Pandora >
wrote:

> Well, if you let it rise, I think it is a normal pizza dough. The one
> thong I like and that I do to make it more crispy, is 1 TBSP of oil in
> the dough and the use of a rolling pin.


Oil makes it crispy? I thought the less oil there is, the crispier it
is. Having experimented once with no oil, I prefer to add oil (EVOO
in my case) for a better mouth feel and flavor.

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sf wrote:

>>> Rising time depends on temperature. He said he let it double.


>> Rising time depends also on type and amount of yeast, type and
>> amount of sugars, percentage of water and many other factors which
>> you seem to ignore


> You're making it more complicated than it is.


I'm simply completing the sentence you left uncomplete.

> "Double" makes the most sense and the specifics are left up to you.


I'm addressing the phrase "Rising time depends on temperature", not that.

> It sounds like you're an experienced dough maker, so you should
> know exactly how long dough takes to rise given your personal set
> of conditions.


Sheesh, already upset?



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On Wed, 18 Apr 2012 16:42:30 +0200, "ViLco" > wrote:

> sf wrote:
>
> >>> Rising time depends on temperature. He said he let it double.

>
> >> Rising time depends also on type and amount of yeast, type and
> >> amount of sugars, percentage of water and many other factors which
> >> you seem to ignore

>
> > You're making it more complicated than it is.

>
> I'm simply completing the sentence you left uncomplete.
>
> > "Double" makes the most sense and the specifics are left up to you.

>
> I'm addressing the phrase "Rising time depends on temperature", not that.


I stand by that statement.
>
> > It sounds like you're an experienced dough maker, so you should
> > know exactly how long dough takes to rise given your personal set
> > of conditions.

>
> Sheesh, already upset?
>

Huh?

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On 4/17/2012 9:07 PM, sf wrote:
> On Tue, 17 Apr 2012 10:48:44 -1000, dsi1
> > wrote:
>
>> The next time I'm in Ross's I'll look for a holey pizza pan.

>
> I've had one for decades. If you want a pizza that tastes commercial,
> use it.


A-OK - I will then.
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sf wrote:

> > Well, if you let it rise, I think it is a normal pizza dough. The one
> > thong I like and that I do to make it more crispy, is 1 TBSP of oil in
> > the dough and the use of a rolling pin.

>
> Oil makes it crispy? I thought the less oil there is, the crispier it is.


That's backward.

> Having experimented once with no oil, I prefer to add oil (EVOO
> in my case) for a better mouth feel and flavor.


That's another benefit of adding oil to the dough. Also, it lets the
dough take more vigorous kneading, which adds to the chewiness. (That
might come under your "mouth feel" thing.)

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