Pizza baking

Question: ---"I have been making my own pizzas for a while know, but do not understand why some recipes say to let the dough rise twice? Why is it ? Answer ------The reason for this is two fold... Without seeing the recipe I assume that you kneaded the dough twice as well therefore you have to let the gluten relax again, as well as letting the yeast work it's magic

Question -----Also, I can achieve a very good thin crust pizza base, by rolling it out, but cannot get a good crust on it. Can anyone surgess some thing? Answer ------Again there's two very simple procedures that I use in order to get a good crust after many attempts.... 1) Use a "smokin" oven ( 450 degree F) 2) Get a pizza stone, they're not expensive and heat that stone in your "smokin" oven for about 30 mins before you add the raw pizza to it..

I hope that these suggestions are of some use to you

Happy Eating

Eric

I have been making my own pizzas for a while know, but do not understand why some recipes say to let the dough rise twice? Why is this??

The first rise is to develop the dough. The second rising is done after scaling but before shaping and lets gas build up in the dough. Do not press the dough to shape it, but rather stretch and pull the dough, being very careful to keep as much of the air in the dough as possible, especially in the rim.

Also, I can achieve a very good thin crust pizza base, by rolling it out, but cannot get a good crust on it. Can anyone surgess some thing?

I don't understand the differentiation between crust one and crust two. I assume you mean the crust that the sauce sits on and the rim. See above. If you do roll out the dough, don't roll the rim, just let the rim dough stay in the risen state.

Most pizza books these days say to have an oven at some heat just short of an oxy-acetelyene torch. I find that something between 450 and 550 works for me. You'll have to experiment with your dough, process and oven to see what works for you. I also put the rack (with tiles) pretty near the bottom of the oven, which allows the crust to brown and crisp nicely, which is how I like pizza. You could use two racks, one low and the other high, and start the process on one and shift to the other after a bit.

Barry

Thank you.

There are many available food service and institutional information in the net about pizza crust and I will not dwell on that much ,such as these:

food companies have their own technical information about pizzacrusts

I find my pizza crusts are better if I heat the stone for 45 minutes at

500-550 degrees. I cook my pizzas at this temperature. They take no time to cook and they are thin, chewey and not limp.

Dee