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Old 05-18-2013, 05:11 PM   #11
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Originally Posted by forty_caliber View Post
Today's pies using the cold ferment dough. 575 for twelve minutes

Nice looking bottom crust

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Old 05-18-2013, 06:13 PM   #12
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Those look fantastic!

What is your secret for stretching the crust so thin?

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Old 05-18-2013, 08:22 PM   #13
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I flour my hands and put the center of the dough on the back of my hand. I keep turning the dough clockwise and let gravity pull the edges away from my hand. Once it gets about 12" in diameter I put it in the pan and push the edges towards the rim. The crust gets very thin in the middle and thicker towards the edges.


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dough, pizza

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