thin crust margherita soggy in the center

Thin crust margherita soggy in the center please help and give me guidance or direction
Thanks

dj B.
posted 5 months ago

Pizza Day

Made four thin-crust pies and a Sicilian for friends and family yesterday. The Sicilian had good oven spring but could have used a tad more sauce. I used my regular formula for the Sicilian but raise... (more)

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Mike K.
posted almost 2 years ago

Pizza same day

Hi.

If you want pizza the same day. Can you just use 37 deg water instead of cold? ? And just let rest for an hour befor baking?

Or do i have to change the recepie? ?

Christian S.
posted 9 months ago

Thin crust pizza

Just read your Pizza Today article on thin crust pizza. Noted the comment "you allow your dough to mature for at least 24 hours and you bring your dough to approximately 65 F before use".

Is that ... (more)

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Walt K.
posted 9 months ago

Looking for a good Chicago-style thin crust recipe

I absolutely love Chicago-style thin crust pizza. Can someone share a good recipe for this style of pizza? Most of the Chicago-style recipes I'm seeing online are for deep dish. The ones I am seei... (more)

Marcos F.
posted over 2 years ago

Chicago Cracker - Thin - Frank Nitti

For this pizza I made the ricotta cream recipe from The Pizza Bible. It was definitely the winner above and beyond plain ricotta and I highly recommend trying it to anyone wanting a little extra tas... (more)

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Matthew D.
posted about 1 year ago

Tony's flour, Nicky Giusto's malt...

Family has visitors over on Sunday from Amsterdam and I was asked to make a couple of pies.

I went with Tony's Artisan 00 flour, 64% hydration, 1% of Nicky Giusto's malt, 1% ADY, 2% Sea salt & 1% ... (more)

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Mike K.
posted over 2 years ago