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From: andrea@hp-sdd.UUCP
Newsgroups: net.veg,net.cooks
Subject: Re: Pizza Dough Recipe?
Message-ID: <591@hp-sdd.HP.COM>
Date: Wed, 19-Nov-86 22:02:19 EST
Article-I.D.: hp-sdd.591
Posted: Wed Nov 19 22:02:19 1986
Date-Received: Thu, 20-Nov-86 06:45:15 EST
References: <2506@princeton.UUCP> <773@hropus.UUCP> <765@ukecc.UUCP>
Reply-To: andrea@hp-sdd.UUCP (Andrea K. Frankel)
Organization: Hewlett-Packard, San Diego Division
Lines: 30
Xref: watmath net.veg:989 net.cooks:7733

In article <765@ukecc.UUCP> kenneth@ukecc.UUCP (Kenneth Herron) writes:
>Every time I make pizza, the crust doesn't come out right.  I'm not talking
>about proper rising (at least I don't THINK I am -), but it just doesn't
>have the proper chewiness 

Try making your dough with 1/2 gluten flour, 1/2 whole wheat flour.
The extra protein in the gluten flour makes it chewy, and the whole
wheat improves the flavor.

>like using a pizza oven vs. regular oven? 
>why does my cheese come out too brown? (I have tried 
>baking at different temperatures)...

To cook the bottom faster than you brown the top, you have a few
options:
1) invest umpty-squat $$s in a pizza oven
2) buy a few pizza stones (see Williams Sonoma, for instance)
3) use pyrex pizza dishes instead of metal ones, and cover the top
of the pizza with tin foil except for the last few minutes.

(I use the third, and my pizzas are legendary ;@)

Andrea Frankel, Hewlett-Packard (San Diego Division) (619) 592-4664
 "every time that wheel goes round, bound to cover just a little more ground"
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