A dish you want to excel at but haven’t yet?

There are also thin crust pizza doughs that use baking powder instead of yeast. Those are a little easier to keep under control. You’ll get a finished product that’s a little like a cracker, with airy bubbles.

As far as baking goes - if you crank your oven as high as it’ll go, position one rack as high as it’ll go, and you can start baking on the stone/steel, keep an eye on it, and as soon as the crust is done to your liking, take it out, flip the oven to broil, and slide the pizza back in on the high rack to finish the top, but don’t walk away, it’ll likely be just a minute at most. You don’t even need to wait for the broiler to heat up, just turn it on and get that pizza under there and watch it like a hawk.
 
TastyReuben said:
There are also thin crust pizza doughs that use baking powder instead of yeast. Those are a little easier to keep under control. You’ll get a finished product that’s a little like a cracker, with airy bubbles.

As far as baking goes - if you crank your oven as high as it’ll go, position one rack as high as it’ll go, and you can start baking on the stone/steel, keep an eye on it, and as soon as the crust is done to your liking, take it out, flip the oven to broil, and slide the pizza back in on the high rack to finish the top, but don’t walk away, it’ll likely be just a minute at most. You don’t even need to wait for the broiler to heat up, just turn it on and get that pizza under there and watch it like a hawk.
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Good idea with the baking soda. I've been using yeast for so long, since Covid, I haven't ever really thought about other leavening agents. 🙏
 
SandwichShortOfAPicnic said:
I haven’t ever tried making Macarons (due to a son with a nut allergy). I understand they’re tricky to get right and I’d love to have a go at them.
Recently we discovered almonds are the
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Barriehie said:
Good idea with the baking soda. I've been using yeast for so long, since Covid, I haven't ever really thought about other leavening agents. 🙏
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It really is a completely different result though. I think it depends so much on how you like your pizza.

I don't like thin crust at all. And I don't want the cheese in top to be browned. Its a matter of taste really.
 
JAS_OH1 said:
WHAT????? Time to hit an estate sale.
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It was getting too heavy with my hip deteriorating and no room in the U-Haul. I had to pack 37 years into a 203 cubic foot box.

It was like 8' x 5' x 5'. I think I had 45 medium boxes. I numbered and weighed them and then made a spreadsheet to get the tongue weight right for loading them. I was within 8 lbs... 👍🤠
(Not bad considering the loaded trailer weighed 1,673 lbs.)
 
I made some Italian flat bread, stretch very thin, just flour, olive oil, I think you can cook it in a pan, until the crust is getting a bit dry, put your toppings and bake. In fact I might try it sometime. I too have an oven that takes a long time to get to 500F.
 
Barriehie - here’s an example of a baking powder (not soda) dough:

https://www.yeprecipes.com/img-cassano-s-pizza-king-copycat-pepperoni-pizza-309.htm

It’s a style of pizza developed in Dayton, OH (although, like most things, that may not be true - Chicago thin crust and St. Louis style pizzas are similar) - it’s called cracker crust pizza.

The key is to roll it super, super thin and dock it, then par-bake it. I’ve used this recipe, and to get it right, I make a 1/4th recipe so I can roll it paper-thin. It’ll look like this:

1765554128135.png

Cassano’s


Ignore that pineapple, just focus on the crust. It’s not dissimilar to a bar/tavern pizza.
 
TastyReuben said:
Barriehie - here’s an example of a baking powder (not soda) dough:

Cassano's Pizza King Copycat Pepperoni Pizza

It’s a style of pizza developed in Dayton, OH (although, like most things, that may not be true - Chicago thin crust and St. Louis style pizzas are similar) - it’s called cracker crust pizza.

The key is to roll it super, super thin and dock it, then par-bake it. I’ve used this recipe, and to get it right, I make a 1/4th recipe so I can roll it paper-thin. It’ll look like this:

View attachment 138122
Cassano’s


Ignore that pineapple, just focus on the crust. It’s not dissimilar to a bar/tavern pizza.
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Thank you! I'll try it this Sunday.
 
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