For correctness sake, it is @loo 's pal recipe
I’ve been doing our dough in the Panasonic breadmaker, using Caputo pizzeria flour - comes out perfect every time!
what recipe do you use Jim? the one in the recipe book is more of a Chicago style.
Honestly I just make up some nice bread dough and make a pizza in the normal oven. Tastes nice lol
Where is this pizza dough recipe please? Anyone know which post? I’ll see if I can give it a try but if it needs pixie dust flour then I might not bother.
The one that comes in the Panny instruction book Rob, except with half the salt. To make 2 x 12 inch pizzas:
300gm 00 Caputo Pizzeria flour
Half teaspoon dry yeast
Half teaspoon salt (50% less than it says in the recipe)
1 tablespoon olive oil
170ml warm water
The greatest of which was the woeful lack of photographic evidence for your fellows.
I was too busy putting it angrily in the bin
But to visualize, imagine a burnt ring of pizza crust being removed on the peel, with the middle and the topping left behind on the pizza stone
Will go again later or tomorrow.
The Money Shot.
Wifey prefers a New York style thin and crispy crust - any recommendations for the best flour and dough recipe for this?
Looks like you’ve nailed it!
Well payed Sir!
Cheers. Bin flounce begone!
Looks impressive
We’re having people over including neighbours to see the Stourport carnival fireworks from our high up vantage point on Saturday, and pizza and cocktails are the main refreshments - pineapple has been requested
And denied