Tagged Questions
0
votes
4answers
317 views
Woodfire oven how to get crust soft and tasty
Hi I've just built a wood fire oven at home and I want to know how to get he pizza crust soft? Any tips for success with traditional Italian-style bread? Some people say to put sugar in and other ...
2
votes
1answer
1k views
My pizza crust is very hard and tough and not light and crispy, why?
I'm having trouble getting my pizza crust light , airy and crispy. I'm not sure if it's the mixing of the dough because I'm using a smaller mixer 20qt as opposed to my old 60qt. The bowl is not smooth ...
3
votes
1answer
817 views
Why and when do you need to dock dough?
When making a pie, you almost always have to make holes in the dough with a fork. This is called docking.
What is the exact reason for doing this? Are there kinds of pastry (puff, short crust, flaky) ...
8
votes
1answer
830 views
Why do some pie crust recipes include vinegar?
I experiment some with pie crusts and have seen recipes that include vinegar as well as eggs. What does the vinegar do and what does the egg do. I have heard the vinegar promotes tenderness but have ...
1
vote
2answers
318 views
Why does my German nut strudel fall apart?
I have a recipe for nut strudel, which calls for the following:
2 cups flour
1 stick butter
8 oz cream cheese.
I have made it twice, and both times the crust is all crumbly and does not roll well. ...
2
votes
1answer
508 views
How to make pizza that has a fat outer rim? [duplicate]
Possible Duplicate:
Shaping thick crust pizza dough
When I make pizza, I stretch my dough to the wanted size and shape, with even thickness all around...
I'm finding it difficult to ...
5
votes
4answers
3k views
Can you make pie crust from cookie dough?
I recently bought several packs of frozen cookie dough, sugar cookie, and I wanted to know if it's possible to reshape them and make a pie crust? If so what is the technique involved: cooking ...
10
votes
1answer
4k 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 ...
