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Your Recipe Stinks....

 
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pizza
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Joined: 19 Jun 2006
Posts: 701
Location: Honolulu, Hawaii, USA

PostPosted: Sun Jul 26, 2009 10:13 pm    Post subject: Your Recipe Stinks.... Reply with quote

Paul writes:

I just. tried your "dough" recipe and wish I hadn't wasted the
time or effort.

The crust came out with the consistency of one of those southern biscuits like you'd get from Hardee's or
Bojangles. The kind that crumble all over you when you bite
into it. Dry and crumbly. And I had even left a half cup of
flour out and added an extra 1/4 cup water.

I spent most of my life living in Massachusetts. We had pizza
parlors on every corner. Italian and Greek. I know good pizza.
I used to make my own but the dough (crust) never came out the
same. Sometimes great. Sometimes not so good. But never as
bad as what I turned out today. Your recipe stinks.

Just wanted to share that with you


= Paul =

My response:

thanks for writing Paul.

I'm sorry you were disappoined.

To be honest with you, every time I make my pizza dough, it comes out well.

Adding an extra 1/2 cup of water would certainly change the consistency of the dough.

All that I can think is that you did not cook your pizza in a pre-heated oven.

You really need to crank up the oven to 500+ degrees F. It needs to be pre-heated for at least 45 minutes to an hour or longer if you are using a pizza stone..

All pizza recipes are basically the same: flour, water, yeast and salt. I like to use olive oil but that is optional.

Try a different recipe and you may get very different results.

Also using a different type of flour amy give you a very differnet pizza. For example: try Caputo or some other high gluen flour for more of a cruch. All purpose flour will work, but I like to mix all purpose with bread flour 50/50%.

There are lots of great pizza recipes out there. you may find one that you like at this page:

http://pizzatherapy.com/pizzabooks.htm


I really appreciate you taking the time to write


If you find a recipe you like, please share it. I am always open to new things.

Again, I appreciate your feedback.

I wish you well in all of your pizza adventures.

Sincerely,

albert grande
http://pizzatherapy.com
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"Pizza on Earth...Good Will to All!"
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http://pizzatherapy.blogspot.com/
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dfandreatta
Site Admin


Joined: 02 Jul 2006
Posts: 237
Location: Apollo Beach, Florida

PostPosted: Sun Aug 02, 2009 3:12 pm    Post subject: Reply with quote

Quote:
Paul writes:

I just. tried your "dough" recipe and wish I hadn't wasted the
time or effort.

The crust came out with the consistency of one of those southern biscuits like you'd get from Hardee's or
Bojangles. The kind that crumble all over you when you bite
into it. Dry and crumbly. And I had even left a half cup of
flour out and added an extra 1/4 cup water.


If you changed anything in the recipe, you did not use Albert's recipe. And to get those results would point not just to changes in the proportions, but the ingredients you used.
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"Papa Don"
Apollo Beach, Florida
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pizza
Site Admin


Joined: 19 Jun 2006
Posts: 701
Location: Honolulu, Hawaii, USA

PostPosted: Sat Aug 08, 2009 4:27 am    Post subject: Exactly! Reply with quote

Exactly correct, Papa Don...

I was just trying to be polite...
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"Pizza on Earth...Good Will to All!"
Visit: http://pizzatherapy.com
http://pizzatherapy.blogspot.com/
http://legendsofpizza.com/blog


Last edited by pizza on Sun Aug 16, 2009 9:17 am; edited 1 time in total
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dfandreatta
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Joined: 02 Jul 2006
Posts: 237
Location: Apollo Beach, Florida

PostPosted: Sat Aug 08, 2009 12:30 pm    Post subject: Reply with quote

Yes, you were. So was I.

Your recipe has been used to make thousands and thousands of pizzas.

He came on pretty strong as if your recipe was the problem.
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