debugged: pizza crust density - _MG_2935
2007-04-03 17:53:35
the pizza is cold and the photo isn't lit very well - but the crust has risen! my breads and pizza crusts have been denser than desired for quite some time. some of that is to be expected because i usually include whole wheat flour and other heavy ingredients like oat bran in the pizza crust recipe.
the lack of loft drove me to ask anna for advice, and she suggested (at least for pizza crust) adding a little sugar to the dough and then gently shaping the crust instead of rolling it out with a rolling pin (thus putting nick out of one of his pizza-chef jobs). while those measures helped, the crust still wasn't living up to the lofty desires of my discerning taste testers.
on monday night, i extracted the bulk yeast bag from the fridge far enough to read the package labeling: best if used before march, 2005. i opened a new package of yeast and baked the pizza shown here, and things are working much better now!
copyright © 2007 sean dreilinger
the pizza is cold and the photo isn't lit very well - but the crust has risen! my breads and pizza crusts have been denser than desired for quite some time. some of that is to be expected because i usually include whole wheat flour and other heavy ingredients like oat bran in the pizza crust recipe.
the lack of loft drove me to ask anna for advice, and she suggested (at least for pizza crust) adding a little sugar to the dough and then gently shaping the crust instead of rolling it out with a rolling pin (thus putting nick out of one of his pizza-chef jobs). while those measures helped, the crust still wasn't living up to the lofty desires of my discerning taste testers.
on monday night, i extracted the bulk yeast bag from the fridge far enough to read the package labeling: best if used before march, 2005. i opened a new package of yeast and baked the pizza shown here, and things are working much better now!
copyright © 2007 sean dreilinger
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