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Old 03-22-2013, 02:30 AM   #18
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Join Date: 09-27-12
Location: Birmingham, AL

Originally Posted by caliking View Post
Thanks for starting this thread. So many great tips and recipes.

I have had fairly good results with Alton Brown's recipe, but it took a couple of times to get it right. If you find that the dough keeps springing back, try using more flour on the board. With a little patience you should be able to roll them quite thin.
If you have a good bit of trouble with spring back giving it a 10 min rest and then coming back would let the dough relax a bit and it would be a lot easier to roll out. I toss my crusts, but the principal is the same for rolling or hand tossed.

I've had issues using a good bit of flour on the board before, I was getting raw flour on the bottom and crust which didn't taste all that great or look all that nice on a finished pie. I started using semolina flour to keep it from sticking to my hands or counter and it works great. Doesn't burn like cornmeal would and is a good bit finer. Great flavor too.
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