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Reply to "If you aren’t making your own pizza…"
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[quote=Anonymous][quote=Anonymous][quote=Anonymous]… you should be! I can’t get over how delicious home made pizza is, and how easy it is. Dough is so easy to make, especially if you have a stand mixer, but only marginally harder if you don’t. You can make a lot at once and freeze it. So easy to customize it based on your preferences. And then making the pizza is so easy. Tip #1: parchment paper. Tip #2: 500 degree oven. That’s all I have to say. [/quote] I’d appreciate your tips on how to work/roll out the dough into pizza shape (mine is always too thick in areas and too thin in others, and once I get it on the baking sheet in the shape I want, the dough shrinks back ruining it). [/quote] A few things I think help: 1) I use a rolling pin to roll it out. It still doesn’t always get really circular, but it is evenly thin. 2) Semolina flour on the counter or whatever surface you are rolling on. Or roll directly onto your piece of parchment paper (I put my crust on parchment to bake). And semolina flour on top of the dough to keep the rolling pin from sticking. Don’t be afraid to use a good amount of semolina flour 3) I now use 00 flour (pizza flour) to make my crust, which I think helps make it stretchy without breaking. And 4) make sure the dough rests. I make my dough in the morning or at lunch, let it double in size, then stick it in the fridge. I get it out 45 min-1 hour before I start making and put it on the counter, on top of some semolina flour, and put a kitchen town over it, and just let it relax. That helps a lot with it being ready to roll out. If I’m taking it out of the freezer, I do that at the end of my lunch break and just let it sit out on the counter until I’m ready to make the pizza at like 6:30 pm. So it sits out and has time to relax, and is ready to roll out. [/quote]
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