How everyone make thin crust pizza
I would live to have suggestions how to make them.
Mine one is not that great whne it come out of oven its reduced in the size
I am thinking to start thin crust pizzas in store
Our usual pizza balls are 380 for 13 inch pizzas
I am not very sure how to make thin crust
Leaving the base in cool room uncovered or reducing dough ball size
Anyone who do thin crust pizzas
Its Winter in Australia now.
We frement the dough for 24 hours but somehow
Doigh didnt rise a lot these days
I feel the dough is pretty stiff and dry too
Why do my garlic pizza is oily
I do mix garlic with herbs in some oil
Then spread that on pizza base topped with cheese
But when its cooked it sheds too much oil.
I am confused it is cheese or garlic
Which vegetable slicer could be good
Robot Coupe CL 50 ultra or Cl50
Not sure what is major difference CL 52
They seem all equal to me.
Or any other vegetable cutter available which is good to buy
We do read all order to customer who ever puck them up.
Because sometimes its John order but 4 people named john placed an order nit sure who will come first.
So staff who hand out pizzas will read the order items to customers