"Barbara Ross" <barbaraross@comcast.net> wrote:
>Subject: RE: crunchier pizza crust
>Date: Sat, 21 Jan 2006 12:12:11 -0500
>
>I've been making my own pizza for years, but went to a King Arthur
>training class and learned how to make the crust really crunchy.
>First, the dough is made with a poolish. I'm not sure if that makes
>a difference, but it's awesome. Then, and here's the trick, THE
>DOUGH IS ROLLED OUT AND GOES ON THE PIZZA STONE FOR FIVE MINUTES
>WITH NO TOPPINGS. Then you take it out, put on the toppings, and
>put it back in to finish. The dough is crispy and thin and fabulous!
I did that last night and the base was soggy in the middle - not your
fault, I've only just read this!
Mary
Ansley wrote:
>I am wanting to bake yeast rolls and would like a recipe that is not
>too sweet, can be in the fridge, and possibly frozen. I have never
>frozen bread before so any hints about when to freeze (before
>baking, when partially baked, or after baking) would be appreciated.
In my experience baked bread freezes wonderfully - I've done it for
many years. I've never had the necessity to - or the guts to try -
freezing dough or partly baked bread..
Mary