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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 04-24-2007, 09:32 AM   #16
NCGrimbo
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Quote:
Originally Posted by boberosabbq View Post
here's the recipe works great, tastes great, and its easy

.25 oz packet of active dry yeast
This is the key to a great pizza dough. Do not use the rapid rise yeast as it will do just that, rapidly rise. This causes the dough to be more chewy.

Another secret is to make the dough a day in advance, roll it into a tight ball, and then store it in the fridge overnight. The dough will absorb a lot of the yeast's belches and will be more flavorful. Note that the yeast will not die or go to sleep in the fridge. They just won't burp as much as they do on the counter. The next day, take it out and let it rise for about 30 minutes before making the crust.

Getting the pizza onto the cooking surface as quickly as possible will give a crunchier crust while letting the dough sit for about 30 minutes after rolling out, but before topping and cooking, will give it a chewier crust.
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Old 04-24-2007, 10:01 AM   #17
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I posted the link to this site before, but here it is again in case anyone missed it. More info on Pizza than you can use!
http://www.pizzamaking.com/forum/

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Old 04-24-2007, 10:08 AM   #18
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Nice educational piece, thanks!
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Old 04-24-2007, 05:20 PM   #19
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Quote:
Originally Posted by boberosabbq View Post
here's the recipe works great, tastes great, and its easy

.25 oz packet of active dry yeast
Yep, I think thats where Ive been screwing up.

Quote:
Originally Posted by NCGrimbo View Post
This is the key to a great pizza dough. Do not use the rapid rise yeast as it will do just that, rapidly rise. This causes the dough to be more chewy.

Another secret is to make the dough a day in advance, roll it into a tight ball, and then store it in the fridge overnight. The dough will absorb a lot of the yeast's belches and will be more flavorful. Note that the yeast will not die or go to sleep in the fridge. They just won't burp as much as they do on the counter. The next day, take it out and let it rise for about 30 minutes before making the crust.

Getting the pizza onto the cooking surface as quickly as possible will give a crunchier crust while letting the dough sit for about 30 minutes after rolling out, but before topping and cooking, will give it a chewier crust.
Thanks for all the good advice.

Here's a pic from my very thick crust pizza. I set my pizza stone on top of 2 fire bricks that were on edge.

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Old 04-25-2007, 09:09 AM   #20
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Looks yummy Brauma.
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