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Been a week since I made this dough. So got it out tonight for Friday ight pizza After I rolled it out I pre baked it for 5 min 8 would have been better. Anyway topped it with all the usual stuff and finished baking at 425 for ten minsTaste very much like regular Crust
Quote from: TMB on October 19, 2018, 07:13:02 PMBeen a week since I made this dough. So got it out tonight for Friday ight pizza After I rolled it out I pre baked it for 5 min 8 would have been better. Anyway topped it with all the usual stuff and finished baking at 425 for ten minsTaste very much like regular CrustIn the last pic dark browning shows that the edges are baking at a faster rate than the rest. That might be your preference, but what I've done to avoid this is to purposely form a rim around the edges. After the crust is rolled out, I use the flat side of my dough scraper (slightly oiled) to push the edges inward, forming a slightly raised edge. --pete--