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Topic: First pizza using bread flour! Plus a question about thin crust pizza  (Read 2283 times)
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Ginerbean
« Reply #10 on: August 30, 2011 06:39:45 PM »

hahaha ten inches?! that's probably enough pizza to feed my left hand! definitely get a bigger one. (see what I did there? I am a food enabler)
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Goomba
« Reply #11 on: August 30, 2011 06:43:51 PM »

haha for sure. I usually have to make two pies or at least serve a side with it.
I've been looking at buying a stone that takes up my entire bottom rack and a 18 inch peel. now that would be some pie.
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Part of the secret of success in life is to eat what you like and let the food fight it out inside.
Ginerbean
« Reply #12 on: August 30, 2011 06:53:54 PM »

haha yes! at your skill level you totally should have a bigger set of tools! then you can make those ridiculously large NY-style pizzas.
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waggonswest
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« Reply #13 on: September 01, 2011 09:20:00 AM »

I swap between honey and sugar straight up.  You compensate for the liquid when you are adding the flour. 

I roll the dough on a floured board to get it thin.  (I toss, stretch and pull too, but I roll it a lot to get the most surface area out of my dough.  I'm usually making pizzas for a bunch of teenagers and they all want different toppings and to eat NOW!) 
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Ginerbean
« Reply #14 on: September 02, 2011 04:00:31 PM »

So about rolling out my thin crust... I actually have been searching amazon for a good rolling pin. It's surprising that I don't own one, considering how much baking I do otherwise. I guess I have been subconsciously avoiding recipes that call for one? Anyways, since my counter space is limited, I'd prefer to just roll out the dough on my peel. Any suggestions for a good rolling pin?? I'd love to invest in one of those Vic Firth french ones... haha if someone tells me it's worth it!!!
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In which I do it my own damn self (DIMODS?): http://ellipsus.blogspot.com/
Goomba
« Reply #15 on: September 02, 2011 11:29:49 PM »

I honestly bought a Paula Deen brand french rolling pin cause it was like 12 bucks, however, a thick wooden dowel from the hardware store does a really good job..so does a empty wine bottle.

http://www.pauladeenstore.com/Product/detail/BonJour-Baking-Accessories-French-Rolling-Pin/302769

however, I really dont recommend a rolling pin for pizza even with thin crust. Rolling pins push moisture out. I just use my knuckles and slowly work the dough out. It takes some practice but you get it. and don't be afraid of small holes. with enough corn meal on your peel it wont matter.
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Part of the secret of success in life is to eat what you like and let the food fight it out inside.
Ginerbean
« Reply #16 on: September 03, 2011 08:12:09 AM »

i actually tried the knuckle thing last night on a regular (not thin) crust dough... with a tiny bit of toss! it was fun. but it got pretty difficult as soon as the dough stretched to an edible size. although i do feel like the dough was pretty evenly stretched out! yayyy! my best pizza thus far! so hopefully i won't need a rolling pin, if i can get the pizza toss down pat :]
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In which I do it my own damn self (DIMODS?): http://ellipsus.blogspot.com/
Goomba
« Reply #17 on: September 03, 2011 10:50:14 AM »

For sure. once you get that toss down everything becomes much simpler and you get a much chewier crust. Congrats on the pizza.

btw..i'd still get a rolling pin though...I don't use mine often but when I do i'm super happy I have it. Then again, I make a lot of pastry crusts
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Part of the secret of success in life is to eat what you like and let the food fight it out inside.
Ginerbean
« Reply #18 on: September 05, 2011 03:08:11 PM »

Hmmmm thoughts on a steel rolling pin? I heard that you can fill some with cool water and the weight will help with rolling and the temperature keeps dough from sticking.
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In which I do it my own damn self (DIMODS?): http://ellipsus.blogspot.com/
Goomba
« Reply #19 on: September 05, 2011 03:35:55 PM »

Never used one. However, if you have plans of doing pastry work, might be a great idea. Toss that in the freezer before working with dough would be fantastic. I like my wood one simply out of being a classic look and being cheap. Youll pay more for steel.
at the end of the day, when it comes to the topic at hand (pizza) I stay away from the pin.
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Part of the secret of success in life is to eat what you like and let the food fight it out inside.
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