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Old 05-18-2013, 06:11 PM   #11
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Quote:
Originally Posted by forty_caliber View Post
Today's pies using the cold ferment dough. 575 for twelve minutes


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Nice looking bottom crust
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Old 05-18-2013, 07:13 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, 09:22 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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