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Way O/T ...homemade pizza dough
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Posted by GFW3pedals [Email] (#405) [Profile/Gallery] (more from GFW3pedals) on Mon, 27 Feb 2012 08:11:31 Share Post by Email
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Ok sorry for the non-Saab or even non-auto post, but I trust someone will have some usefull info on this: I enjoy cooking and am pretty good at most general dishes, but I just can't seem to get pizza dough that is even remotely like it should be. I usually buy a ball of dough from the local pizza shop and go from there. That turns out a fine pie. However Ive made probably a dozen attempts at making my own dough, and it's a completely tasteless piece of cardboard that usually gets thrown away. It's that bad. Ive followed several different recipie tricks and hints from various sources, still no success. There's a website "Jeff Varisano's NY pizza recipie page" and he get's so deep into it, it's almost a science to him. You can just see how good it tastes from the pictures on the site. I get the rise, the decent yeasty aroma and it all looks good but it bakes up into pasty cardboard every time. I'm thinking of trying to make a starter from a favorite pizza shoppe and keeping it in the fridge, essentially stealing their secret and perpetuating the recipie, as I think that is how they do it to mantain a consistent product. Anyone have any insight into any of this? Thanks !
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