Monday, April 23, 2012
My Finished Pizza
Just roll your dough out to fit your griddle or skillet, whichever you use. I had preheated my griddle for 2-3 minutes over medium heat and checked it with a laser thermometer. It was almost 300° when I put the crust onto the griddle. I let it cook for one minute and then lowered the heat.
The griddle's cooking surface measures 12". I made the crust just slightly larger than 12" so we'd have a little edge. If you like thick crust or soft crust on your pizza, this recipe's not for you! It turns out thin and crispy.
I prepared a salad with some bibb lettuce from my garden and that's what we had for dinner tonight. We managed to eat half the pizza!
Saturday morning the show America's Test Kitchen is on our local PBS channel. They were making pizza crust. They recommend using bread flour and allowing the dough to rest in the refrigerator for several hours before you attempt to shape it. This allows for slower fermentation of the yeast and it lets the gluten from the flour develop. Guess that will be the next pizza crust recipe I try...I'll keep you posted!