| Title: | How to Make them Goodies |
| Notice: | Please Don't Start New Notes for Old Topics! Check 5.* |
| Moderator: | FUTURE::DDESMAISONS ec.com::winalski |
| Created: | Tue Feb 18 1986 |
| Last Modified: | Thu Jun 05 1997 |
| Last Successful Update: | Fri Jun 06 1997 |
| Number of topics: | 4127 |
| Total number of notes: | 31160 |
HOW DO YOU GET PIZZA DOUGH SO ITS CHEWY, LIKE PAPA GINO'S STYLE?
WE MAKE OURS FROM RECIPES IN THE COOK BOOKS, BUT IT TASTES LIKE
BREAD DOUGH.
| T.R | Title | User | Personal Name | Date | Lines |
|---|---|---|---|---|---|
| 1462.1 | Gluten | BLURB::AITEL | Every little breeze.... | Tue Oct 25 1988 17:40 | 9 |
Try adding gluten. I got some gluten at a health food store, and
add it to any bread made with non-white flour, or any pizza
dough. Gluten is what makes bread springy and makes it rise
better. Lack of gluten in the flour is what makes home-made
rye bread the height and texture of bricks. I add a few
tablespoons to each 2-loaf recipe. Probably a tablespoon
for every 4 cups of flour. Might be more for pizza.
--Louise
| |||||
| 1462.2 | try a pizza stone | DSTEG::HUGHES | Fri Oct 28 1988 09:46 | 6 | |
Cook your pizza on a stone, it makes a world of difference. Pizza
and bread stones are talked about in great detail somewhere else
in this conference.
Linda
| |||||