← Toutes les recettes

Pizza Dough Technique #2

Pizza Dough Technique #2 — une recette communautaire sur Potlikkr.

Ingrédients

• ****

Méthode (aperçu)

1. 1

   Just wanted to add my "2 cents" about pizza making. My husband says that my teen age daughter is a "Pizzatarian" (translation: a vegetarian who doesn't like vegetables, but would gladly eat cheese pizza, morning, noon and night). No matter how delicious my home made pizzas were, she preferred Domino's or Pizza Hut's until I used a tip from George Greenstein's "Secrets of a Jewish Baker". He suggests placing your toppings on your dough with a light drizzle of olive oil and then baking until the pie is half baked (I bake until the exposed edge of dough is starting to brown). Remove the pie and add your cheese. Then complete the baking, removing the pie when the cheese is melted to your liking. He developed this method he said, because home ovens are not as hot as the commercial ones. Doing it this way allows juicy toppings to evaporate a bit and if you like veggies less raw i.e. onions, this allows a little more cooking as well. The dough gets fully baked this way, without the cheese overcooking. Best of all, my daughter thinks it tastes like "real" pizza :-)

2. 2

   - - - - - - - - - - - - - - - - - - -