The Pizza Therapy Forum and Pasta Therapy Forum

[pizza]

Julie writes:

My pizza dough came out very thin. No. too thin. Eatable though. On a scale of 1 - 5. 5= High and 1= Low. I'll give it a 3!

I've notice that other recipes call for 2 or 2 1/2 teaspoons of olive oil. Where your recipe called for 1/4 cups olive oil. I don't know if this was the reason for the thin crust or not. But I'm gonna try again using 2 teaspoons of olive oil instead of 1/4 cups.

Thank you,
Julie


My response:

Hello, Julie.

Not bad for your first pizza.

I think your pizzas will be better and better.

You do not have to make your crust thin. you can make it a little thicker.

Try the recipe with no olive oil.

It will still be great.

Olive oil is optional.

You can make the dough any way you like. Do what tates good to you.

Thanks for writing.

pizza on earth,

albert
http://pizzatherapy.com
_________________
"Pizza on Earth...Good Will to All!"
Visit: http://pizzatherapy.com
http://pizzatherapy.blogspot.com/
http://legendsofpizza.com/blog

[dfandreatta]

"Thin" can be simply the result of how thin you make the crust to begin with. Do you use a rolling pin and roll it thin? Do you hand toss it? Just don't make it so thin. You can "up" the ingredients in the recipe or not make the crust as large in diameter, resulting in a thicker crust.

Sometimes I leave olive oil out of my dough- it seems to make a difference in the texture. Sometimes I use red wine to replace about a third of the water in the recipe. I am thinking of trying lard - it works wonders for pie crusts and breads - why not pizza? Some say "Lard is not healthy!" Nothing is healthy, depending on whom you read. What is "good" changes every week. A hundred years from now it's not going to matter. Be happy now.

My philosophy is, Try something. If it doesn't work, try something else. You can always go back to what didn't work in the first place.

Pizza on earth.
_________________
"Papa Don"
Apollo Beach, Florida