KSUFans Archives
Fan Life => The Endzone Dive => Topic started by: opcat on December 19, 2008, 07:03:28 PM
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Amazing. Don't use AP flour. Use Bread flour and 3 or 4 tablespoons high gluten flour. Also use a stone near the bottom of oven and cook at 550 for 2 or 3 minutes them move pizza near top of oven and cook an additional 2 minutes to brown the top.
Almost as good as commercial papajohns. :thumbsup:
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no pictures = bad thread :dunno:
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Amazing. Don't use AP flour. Use Bread flour and 3 or 4 tablespoons high gluten flour. Also use a stone near the bottom of oven and cook at 550 for 2 or 3 minutes them move pizza near top of oven and cook an additional 2 minutes to brown the top.
Almost as good as commercial papajohns. :thumbsup:
nothing is as good as Papa Johns
<----papa employee
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Amazing. Don't use AP flour. Use Bread flour and 3 or 4 tablespoons high gluten flour. Also use a stone near the bottom of oven and cook at 550 for 2 or 3 minutes them move pizza near top of oven and cook an additional 2 minutes to brown the top.
Almost as good as commercial papajohns. :thumbsup:
nothing is as good as Papa Johns
<----papa employee
key is the cheese. Have to buy the balled motz.
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Amazing. Don't use AP flour. Use Bread flour and 3 or 4 tablespoons high gluten flour. Also use a stone near the bottom of oven and cook at 550 for 2 or 3 minutes them move pizza near top of oven and cook an additional 2 minutes to brown the top.
Almost as good as commercial papajohns. :thumbsup:
nothing is as good as Papa Johns
<----papa employee
key is the cheese. Have to buy the balled motz.
IMO the key when cooking at home is creating the perfect crust.
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Amazing. Don't use AP flour. Use Bread flour and 3 or 4 tablespoons high gluten flour. Also use a stone near the bottom of oven and cook at 550 for 2 or 3 minutes them move pizza near top of oven and cook an additional 2 minutes to brown the top.
Almost as good as commercial papajohns. :thumbsup:
I'd recommend bread flour (14% protein) that is chemically leavened instead of using yeast. This should make a good thin crust pizza. Then load up on sauce and toppings and crap = awesome!
-Grain science major
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I don't understand people that like thin crust... might as well put sauce & cheese on saltine crackers. I want my pizza on a &@#%'n loaf of bread.
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You guys do realize that there are places you can call that will actually bring pizza's directly to your door, right? :dunno:
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I don't understand people that like thin crust... might as well put sauce & cheese on saltine crackers. I want my pizza on a frack'n loaf of bread.
Then you use yeast and ferment it for a couple hours, duh
You guys do realize that there are places you can call that will actually bring pizza's directly to your door, right? :dunno:
Yeah but not nearly as fun. And ridiculously expensive.
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Amazing. Don't use AP flour. Use Bread flour and 3 or 4 tablespoons high gluten flour. Also use a stone near the bottom of oven and cook at 550 for 2 or 3 minutes them move pizza near top of oven and cook an additional 2 minutes to brown the top.
Almost as good as commercial papajohns. :thumbsup:
I'd recommend bread flour (14% protein) that is chemically leavened instead of using yeast. This should make a good thin crust pizza. Then load up on sauce and toppings and crap = awesome!
-Grain science major
you mean high protein flour. Hard to find at grocery store. They don't sell it. Only bakers get it. Have to buy small 1 pound package of high gluten and mix with bread flour to approximate.
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cooking is hard.
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Why would you waste your time making a pizza if you can't even get it to paste better than Papa Johns?
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amateur hour. christ. :flush:
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Some of the premade crusts from the Dillon's dairy aisle are pretty good. Coat it with garlic powder and olive oil and they work just fine.