Had the BGE for a little while now and it the best! But what I really want to know is the BEST pizza crust receipe and how to get it thin and crispy???? I can't seem to grasp this; Pizza lovers??
MadamEgg, Here's a couple of sites to check out. I made a few pizza's lately and had best luck with King Aurther high glutin flour. Keep trying!! pizzamaking.com
Carbonizer, thanks! Great tips, I have had a hard time finding the King Aurther's high glutin flour (only High glutin wheat). Does it matter if I use the wheat instead?
MadamEgg,Thin crust has really more to do with how you prep it than the recipe..Just take any pizza dough recipe that isn't deep dish...Then use a rolling pin and rool it out as thin as you can...Then take a fork and using the tines jab the dough all over. This keeps the dough from rising too high and keeps it thin and crispy...Now add sauce and toppings.
Carbonizer, Thanks for the link but I doubt that many could get that serious about a pie. Measuring in grams and obtaining hard-to-find ingredients would probably prove to be rather frustrating. Also, not sure I'd want to bake using the "clean" function.Rascal
MadamEgg, I don't know about the other flours as I've never have done much baking. Figured King Arthur would be a good one to use. High glutin flour will give the dough more pull and more bite to the teeth. KA has some great muffin, pancake mixes as well. Many pizza recipes on thier site too. Read Jeff's website which is mostly for thin crust New York style, I've spoken with him vie e-mail and one thing he told me was that it took him about 200 pizza's to get it right. He's "kinda" into it.
