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8
votes
9answers
315 views

Gluten-free replacement to coat something with before roasting, to obtain crust

A recipe calls for coating (slightly cooked) fennel bulbs in flour before roasting them, presumably to obtain a bit of a crust. Is there anything I could coat them with that is gluten-free?
6
votes
3answers
2k views

How Does a Grocery Store “Self-Rising Crust” Work

As far as I understand, frozen pizzas sold at the grocery store are par-baked and then frozen, to be fully baked when they are put into your oven at home. I noticed that some of these pizzas describe ...
18
votes
4answers
9k views

How can huge bubbles in pizza crust be prevented?

When making pizza, often the dough bubbles up hugely, displacing toppings and generally making a mess of the pie. Are there any secrets to preventing this? Does the key lie in the dough recipe, the ...
22
votes
3answers
645 views

Pizza baking order

First few times I thought it was coincidence but now I'm puzzled. I'm baking two pizzas, one after another, made from the same dough and with the same ingredients. Every time, the second pizza base is ...
5
votes
1answer
282 views

Microwave Crust

I've done a lot of microwave baking (and have created some delicious treats!), however I've never found a way to get a crust with the microwave. Now I understand the science behind a microwave and ...
2
votes
3answers
3k views

When Making A Pie With Graham Cracker Crust, How Can I Get The Crust Just Moist Enough?

I love making key lime pie. I've made it a few times this summer with this very simple and delicious recipe: 1 Container Cool Whip 1 Can Sweetened Condensed Milk 1/2 (or 1/3) C. Lime Juice 1 Graham ...
10
votes
1answer
12k views

What does it mean when dough is referred to as “short”?

I saw this term pop up in a quiche recipe concerning the crust - How can you tell if the problem is too little/too much shortening, or too little/too much liquid? If it's out of proportion, can it be ...
2
votes
2answers
789 views

Is it possible to store Homemade pie crusts - if so what methods are there?

I wanted to make pie crust for a cheesecake recipe but didn't want to make all of the actual filling at the same time ( doing it for two different events that are about two weeks apart), is it ...
9
votes
5answers
5k views

How to make pizza crust thin and elastic at the same time?

For the title: I'm not sure if "elastic" is the perfect word here, so is anyone knows better one - put it in the comment. I like thin pizza crust, but when I've made it myself it was hard and stiff - ...
20
votes
9answers
25k views

Techniques to get a nice golden-brown crust on bread

How do I make sure the crust of a baguette, etc. turns out a nice golden-brown when baking?