Now you have something you can use to safely stare at the sun
The solar eclipse is coming in April. Better keep this pizza handy!
The most interesting part is somebody calling a pizza crust a pizza shell.
They called it crust first but people complained that the crust was just the rim bit.
That's very weird. I've never heard of anybody calling the entire crust a shell and just the outer crust the crust. Maybe among people who frequently make pizza instead of just consume it.
Also the book I follow for this dough calls these empty par-baked pizza doughs "shells", but you're right
I'm pretty sure the "window pane" test is ment for uncooked dough
It's still mostly raw. It's just par-baked
Pizza condom so thin it's like it's not even there
That's why they call it the "window pane" test
That's how you test for gluten development. But you don't bake bread at that thickness. And certainly not pizza.
Now that's some gluten development.
Why aren't the original toppings falling off?
This is a par-baked crust. So it only had a small amount of sauce to keep the dough from bubbling up while par-baking. I then froze it to hold for later.
Crust is the thicker bit on the perimeter. You wanted to reference the base of the pizza.
The thicker part on the perimeter is the Cornicione.
In the US, the word crust is often incorrectly used to describe the edge of the pizza. The crust is the whole bread part of the pizza, not only the edge.
Why is the crust so dark? Can we see the pizza in normal lighting?
This was the finished product
Add pepperoni and 'nduja to that next time. Then garnish it with rocket leaves and cracked black pepper maybe also truffle oil if you have it.
Thicker
That's some low calorie crust
I see brain
Are your hands naturally that hairy or did you invest in China pets?
New at Dominos "LED Pizza"
"How much dough would you likf to eat with your air this afternoon?"
"Just enough for the crust to look like some kind of fucked up stained glass window when I put it to the light"
"Say no more"
