tag:blogger.com,1999:blog-6002212249736084772.post1805092720066633432..comments2024-03-12T14:05:00.948-07:00Comments on Salvation Sisters: Freshly Made Thin Crust Pizza DoughSalvation Sistershttp://www.blogger.com/profile/07780358097127781961noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-6002212249736084772.post-67916445622968458912012-08-01T13:54:51.522-07:002012-08-01T13:54:51.522-07:00I make homemade bread, sourdough, pizza, etc. I l...I make homemade bread, sourdough, pizza, etc. I look forward to perfecting my pizza using this technique. Thank you for sharing this.<br /><br />Robin :)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6002212249736084772.post-24091766621645044452012-05-21T20:25:40.129-07:002012-05-21T20:25:40.129-07:00After kneading and the initial rest I divided it i...After kneading and the initial rest I divided it into three equal parts and let it rest about 18 hours in the fridge.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6002212249736084772.post-25227136240284261392012-05-14T15:31:34.586-07:002012-05-14T15:31:34.586-07:00A little more information might be helpful... did ...A little more information might be helpful... did you make and use the dough on the same day, or did you let the dough rest in the refrigerator for 24 hours?Michellehttps://www.blogger.com/profile/12223915282792998545noreply@blogger.comtag:blogger.com,1999:blog-6002212249736084772.post-34647296780241309592012-05-10T20:37:34.153-07:002012-05-10T20:37:34.153-07:00This was a great new way to try pizza! My dough ha...This was a great new way to try pizza! My dough had some interesting issues though, it never really stopped being sticky and when it came time to roll it out it had the consistency of melted mozzarella. Was my dough too wet? GREAT flavor, but it looks like I did something wrong in the kneading or something? Any advice you could provide would be greatly appreciated! Thanks!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6002212249736084772.post-4656621562632284082010-05-05T12:12:26.296-07:002010-05-05T12:12:26.296-07:00opps, it is surlatable.com (I'm bass-ackward
...opps, it is surlatable.com (I'm bass-ackward <br />as usual). Here is the link to paste into your browser:<br />http://www.surlatable.com/product/escali+digital+scales.do?keyword=escali&sortby=ourPicks#<br />They are mostly out of all the fun colors on the sale items, but trust me when I say that they will be covered in flour most of the time anyway, so go cheap and live with the white.Juliettehttps://www.blogger.com/profile/02679418598356573029noreply@blogger.comtag:blogger.com,1999:blog-6002212249736084772.post-69997189523028542512010-05-05T12:12:04.588-07:002010-05-05T12:12:04.588-07:00One thing I would like to point out here is the im...One thing I would like to point out here is the importance of weighing your ingredients if you want consistent and great results. A cup of flour in Northern California is a different weight than a cup of flour here in Southeastern Arizona. If you weigh your ingredients it will make life much simpler and you will be happier with the results. Buy an Escali scale ($24 on Amazon and I think Table le Sur has some of them on sale for $14) that measures in grams, ounces, and pounds. It also has a tare feature that comes in really handy. Maximum weight is 11 pounds, but I've found that serves me well for most home baking. If at all possible get used to measuring in grams. Much more accurate! The other big thing is to use filtered water!!! All the water that comes out of the tap (unless you have your own well) is treated with chlorine. Chlorine is the kiss of death to yeast. Sorry to be posting on here, but I don't have time to figure out right now how to post directly on the blog. No time for that learning curve today...Juliettehttps://www.blogger.com/profile/02679418598356573029noreply@blogger.com