Tweet
I belong to a bread baking forum as well as this fine establishment. Pizza crust for me is hit or miss and I think the crust is the most important part of a good pizza, and I always strive to get a somewhat crunchy but yet chewy, tender crust. I have tried many recipes and yesterday came across this one, and thought maybe this is it. I am glad I picked up the triple beam scale because alot of the recipes on this forum are in grams, (amazing how accurate these are). The person that posted this recipe said this is a real sticky dough.... Hah! how about runny, but I was willing to give it a try. I started by sweating out some baby bella's because they hold alot of water and I can get more shrooms on the pie if I shrink em and infuse them with some garlic as well.
There is alot of water in these and no oil in the pan.
The dough needs to triple in bulk, so I put it in a straight sided container, measured the height, tripled and marked with a piece of tape. Just about there.
I was hoping the flour would of soaked up more of the water than when I first put in in this container. But when I poured it out I was like, how in the hell am I gonna transfer this glob to parchment paper.
I tried the best I could and when I did lay it on the parchment, this is the best I could do, I lost all confidence in this pizza.
So I placed it on a stone in a preheated 500 degree oven naked for 5 minutes. Took it out and layed on some homemade sauce, the shrooms, onions and some crumbled italian sausage, then back into the oven for an additional 5 mins.
Took it out and applied the cheese and back in till the cheese was melted.
Ok, It's not perfect and not even great but I am getting real close to making a perfect pie in a regular household oven. The crust had nice bubbles and a nice crunch but still was tough. There wasn't any fat in this dough recipe which could help plus it is close to being impossible to work with so maybe more flour next time. I keep notes and if and when I come up with the perfect pie I'll share with you all.
There is alot of water in these and no oil in the pan.
The dough needs to triple in bulk, so I put it in a straight sided container, measured the height, tripled and marked with a piece of tape. Just about there.
I was hoping the flour would of soaked up more of the water than when I first put in in this container. But when I poured it out I was like, how in the hell am I gonna transfer this glob to parchment paper.
I tried the best I could and when I did lay it on the parchment, this is the best I could do, I lost all confidence in this pizza.
So I placed it on a stone in a preheated 500 degree oven naked for 5 minutes. Took it out and layed on some homemade sauce, the shrooms, onions and some crumbled italian sausage, then back into the oven for an additional 5 mins.
Took it out and applied the cheese and back in till the cheese was melted.
Ok, It's not perfect and not even great but I am getting real close to making a perfect pie in a regular household oven. The crust had nice bubbles and a nice crunch but still was tough. There wasn't any fat in this dough recipe which could help plus it is close to being impossible to work with so maybe more flour next time. I keep notes and if and when I come up with the perfect pie I'll share with you all.
![](http://weathersticker.wunderground.com/weathersticker/bigwx_cond/language/www/US/CA/Apple_Valley.gif")
Comment