Once you lighten up that crust, you may be on to something...Good Luck!The crust came out quite dense
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Once you lighten up that crust, you may be on to something...Good Luck!The crust came out quite dense
In N Out > White Castle IMO.
Grant, now that I have more time to cook I want to master making pizza dough. Got any recipes or suggestions?
How do you reply when another man's wife wants to see your dough?
Grin and bare it.
I don't prep by recipe per se. Most important thing is to make it as stiff as possible. No sugar. Flour mixed in to 'rejection'. I use from a bit less than half '00' flour maybe down to about 1/3, sometimes just all-purpose. I use ~1lb+ for the 16" screen. Let the whole batch rise/double and punch down before separating for the dough balls. Coat each dough ball with oil or butter. Proof in the fridge for 2 to 4 days. Freeze the other dough balls in ziplock bags.
Each doughball is about:
2+ cups flour
3/4-1 tsp salt
1 tsp yeast
3/4 cup water
1tbs olive oil or butter to coat
Nothing special! The important thing about cooking on a screen is to keep the dough stiff/dry enough so it doesn't stick. Nothing worse than cleaning crust from dough that was too soft out of the screen holes.
I prefer to work with the dough cold - out of the fridge
I'd prefer to work with cornmeal, but I use flour because I hate cleaning up cornmeal :-/
Shaped by hand
Slap and toss if the dough is 'green' or stretch over two fists if older and soft. Be gentle if handling warm dough. Otherwise, you're effectively punching it down.
Stretch to fit screen.
Sauce, cheese and top.
Preheat to about 375-400º (higher for heavier toppings) and bake for about 6 minutes with the burner ON set to 450º, two more minutes on broil with the burner ON set to 500º. Remove if crust is brown or leave in with burners OFF until it is.
EDIT: add- let the whole batch rise/double and punch down before separating for the dough balls. Coat each dough ball with oil or butter.
I'm a pep guy, I'll take the first one....like battery acid, soda will take care of any fungus....You guys have White Castle sliders out west?
Negative on the White Castle *anywhere* out west...unless you mean from the grocery FREEZER!
I didn't actually try them until about '02 when I was in Ohio for business.
In N Out > White Castle IMO.
Grant, now that I have more time to cook I want to master making pizza dough. Got any recipes or suggestions?
May be more work, but definitely worth the effort....Boss Man first!..Pizza guy Close second!...not sure if two smaller pies are just more work