GreatGrub - dough

Empanada Pastry

John — Wed, 14 Mar 2007 17:44:05 +0000

For the traditionalist who has the time and like to make things from scratch, I give you this recipe that can be used with Goat Cheese and Green Olive Empanadas . Enjoy! Makes about 1 ½ lb dough …

Silpat to roll dough

anon — Sat, 25 Nov 2006 17:23:10 +0000

Use Silpat (silicone mats) to roll your dough out onto. The surface is non-stick and it is easy to pull up and maneuver. If your recipe requires any cutting, take extra precaution as the Silpat can …

Pizza dough - crispy

Wick — Mon, 07 May 2007 19:59:12 +0000

I’ve been making pizza at home for a while using the same recipe that is posted here on Great Grub. It’s delicious, but I’m looking for something that comes out crispier. I do use tomato sauce on my pizza, but am careful to put it on the rolled out dough just before it goes in the oven so that it won’t soak through. I bake the pizza at 500℉ on a pizza stone. It’s possible that the problem is the tomato sauce, but I’ve had pizza at pizza joints, who use tomato sauce and it comes out crispy. Is it the dough? Can someone reccomend a recipe that will come out crispier, or perhaps another technique? I’ve been told that the sort of mesh pizza pans are not the answer to this problem. I found another recipe online that did not call for letting the dough rise. It seemed very simple and claims to be crispy. Any thoughts??