New answers tagged pizza
I thought the main difference between them was that a Calazone has the sauce on the inside, while a Stromboli has sauce served on the side so you can dip it in the sauce as you eat it.
Here's a trick I found in My Father's Book Of Southern Italian Peasant Food: To prevent your dough from shrinking back, coat your pizza pan with Crisco, then spread the dough.
I just tried it, it doesn't work. End of story.
its all in the proofing and density of the dough ! I find a dense and underproofed dough to be bubbly and simply hard to work with as its usually hard as a rock when refrigerated for service !
I make a lot of homemade pizza and adding extra oregano, garlic and olive oil to the sauce helps it not to taste like spaghetti.
I've found a similar contradiction with some brands of cook-from-frozen pizza. On closer reading of the instructions I noticed that the 'crispier' method required the pizza be placed directly on oven grille and the 'less crispy' in a pan.
I use the type of oven pictured here http://www.sunflame.com/oven_toster_griller_large.php?id=3 to bake pizza. I turn the heat all the way up with both heating coils turned on, I invert the cookie sheet (tray) and put it on the top shelf. After it heats up, I wait for the thermostat light to turn back on, and then I slide my pizza in on top of it from a ...
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