So was asked about how I make my crust so here is my best effort at photos in the making process.
So here are my dough balls, made and let cold rise in the frig for 48 hours.
Flour the work space well. I like to take the dough ball out and place what was on top and make it he bottom. Then flour the surface of the dough ball again.
Then start to make your crust. I like to go in about a 1/4 inch and push down.
Do this until you get all the way around the dough ball.
Then gently push the center of the dough ball toward the edge, flattening out the center. Then start to stretch the dough with the palms of your hand working the dough in a circular fashion.
Do this about 4 times and you will be back to the beginning of the stretch.
I then like to put the dough on my fist and start to stretch the dough in 1/4 turns. Do this about 4 times.
Oopppps.. how did this photo get in there... Got this in the mail this past Christmas!! They are very nice t-shirts if you have not picked yours up yet...
Then flop back on the counter and work out and uneven areas and you are ready to make pies!!
Tonight we has three.
Pepperoni and Bacon
Mushroom and Cheese
and then mine...
BBQ Chicken Gouda.
This had pulled smoked chicken reheated with bbq sauce, then smoked Gouda and cheddar, onions and bacon. Into the oven for about 15 minutes at 475* and then when it came out it got a chipotle lime sour cream drizzle. Oh it was goood!!
Thanks for viewing and I hope I gave a little insight to my pizza making!!
Have a great night... thanks to my son who took photos while I worked the dough!!
So here are my dough balls, made and let cold rise in the frig for 48 hours.
Flour the work space well. I like to take the dough ball out and place what was on top and make it he bottom. Then flour the surface of the dough ball again.
Then start to make your crust. I like to go in about a 1/4 inch and push down.
Do this until you get all the way around the dough ball.
Then gently push the center of the dough ball toward the edge, flattening out the center. Then start to stretch the dough with the palms of your hand working the dough in a circular fashion.
Do this about 4 times and you will be back to the beginning of the stretch.
I then like to put the dough on my fist and start to stretch the dough in 1/4 turns. Do this about 4 times.
Oopppps.. how did this photo get in there... Got this in the mail this past Christmas!! They are very nice t-shirts if you have not picked yours up yet...
Then flop back on the counter and work out and uneven areas and you are ready to make pies!!
Tonight we has three.
Pepperoni and Bacon
Mushroom and Cheese
and then mine...
BBQ Chicken Gouda.
This had pulled smoked chicken reheated with bbq sauce, then smoked Gouda and cheddar, onions and bacon. Into the oven for about 15 minutes at 475* and then when it came out it got a chipotle lime sour cream drizzle. Oh it was goood!!
Thanks for viewing and I hope I gave a little insight to my pizza making!!
Have a great night... thanks to my son who took photos while I worked the dough!!
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