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You can use cream cheese!!!!! This page suggests beating to soft peaks then adding 1 heaping teaspoon cream cheese per 1 cup of cream and beating until the desired consistency.


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Let the cream cool to about 50,then add your lemons.


1

Your question regarding pizza thickness, as you are making Neapolitan pizza the answer is: When stretched, the center of the dough must be no more than .4 centimeters (±10%) in thickness. From: The Serious Eats Guide To Pizza In Naples But this has nothing to do with sliding it into the oven or baking steel. While you add the toppings on your pizza ...


3

I agree with GdD that sliding well can be accomplished with even a very thin crust loaded with toppings, as long as you have something it can slide on. Semolina does seem ideally suited to this. Stretching very thin can, however, make the dough more likely to stick just because as you stretch, you often expose more of the interior moisture of the dough to ...


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Sliding well has nothing to do with weight or thickness, although too thin makes the dough prone to tearing. A generous spread of ground semolina under the pizza dough after shaping will keep it from sticking to your counter while you top it, and in your oven when you bake it. The grainy semolina will act as a barrier, keeping the bottom of your dough off ...


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I use a Beurre Manie made of brown rice flour and butter for gravies. I love it, and add some sprigs of Thyme


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Try icing sugar. It makes the cream very sweet but does the job.



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