Wednesday, June 04, 2008

With these tips you should be able to throw a pizza crust like a pro



By REBEKAH DENN
P-I FOOD WRITER

I've always found it easy to make pizza dough at home -- easy, as long as I wanted a crust that baked up thick, puffy and irregularly shaped. Forming an even, flat, thin circle of dough has been an entirely different ball of dough.

The novice status of my crust was thrown, so to speak, in my face when I picked up pizza at Pagliacci. I jealously watched staffers take just seconds to transform a ball of dough seemingly much like mine into a twirling dervish, then into a supple, flat, even, 17-inch blank palette. The process looked as smooth, inevitable and unattainable as a magic trick. Read More

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