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shain

shain

9 hours ago, Kerry Beal said:

Olive oil in the dough?

 

5 hours ago, Okanagancook said:

 I think the olive oil in the dough makes it a little more tender.

 

Yes, it makes the dough a little softer and easier to handle. The baked crust is also a little more tender and a little less chewey. I think lean dough works better in wood fired (or professional strong gas fired ovens) where the pizza bakes faster and has no time to dry. 

Without the oil, and with some more water, this turns to be my (not often used) baguette recipe, which is quite different than what I like my pizza to be. 

 

5 hours ago, Okanagancook said:

for us, minimal toppings is the key...it's all about the crust.

 

I'm a crust lover as well. I personally,  always choose the slice with the biggest, most charred bubbles ^_^

This is why I leave quite a large and thick rim, and make sure not to deflate it while shaping. 

I always make a few different pizzas, but one of them will always be a margrita or a "simple" cheese and sauce pizza. The ricotta, eggplant and mushroom one is my favorite flavor combination. 

shain

shain

8 hours ago, Kerry Beal said:

Olive oil in the dough?

 

5 hours ago, Okanagancook said:

 I think the olive oil in the dough makes it a little more tender.

 

Yes, it makes the dough a little softer and easier to handle. The baked crust is also a little more tender and a little less chewey. I think lean dough works better in wood fired (or professional strong gas fired ovens) where the pizza bakes faster and has no time to dry. 

Without the oil, and with some more water, this turns to be my (not often used) baguette recipe, which is quite different than what I like my pizza to be. 

 

5 hours ago, Okanagancook said:

for us, minimal toppings is the key...it's all about the crust.

 

I'm a crust lover as well. I personally,  always choose the slice with the biggest, most charred bubbles ^_^

This is way I leave quite a large and thick rim, and make sure not to deflate it while shaping. 

I always make a few different pizzas, but one of them will always be a margrita or a "simple" cheese and sauce pizza. The ricotta, eggplant and mushroom one is my favorite flavor combination. 

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