That greek style Chicken deli filler sounds interesting.
I divided each ball into approximately 300g portions. They are about medium-sized.
Meant diameter size - nosey
oh, they're about 12 inches, or 304.8mm or 30.48cm or 0.0003048km or 3.22176254E-17 light yearsMeant diameter size - nosey
I had this small pasta in chicken broth and I added a bit of bergamot zest.. amazing!
Is that a thing? Or is just simply as it says?
Thsnks for that precision. I know you must use a pizza pan and they're industrially standard sized - I'm a nosebag to see how thin you stretch your dough!
My basic pan is 14" and I use 16" too.
Puggles' photos of his pizza is of a thicker crust generally.Thsnks for that precision. I know you must use a pizza pan and they're industrially standard sized - I'm a nosebag to see how thin you stretch your dough!
And I'm making an overnight dough with all the pizza flurry around here
PS Do you use refreshed starter or old?
Actually, I don't use a pan. I hand toss all my pies, and the sourdough pizzas are generally a "thinner" crust compared to a dough using commercial yeast. I have used both fed and discard from my sourdough, and both produce excellent taste results. The discard tends to be a bit flatter in size due to the natural yeast already having run its course.
I guess thinner is a very relative term because your crusts in your photos look thick to me. The most recent one is "normal" thickness in appearance and is not as thick as usual, but is not thin crust IMO.
