pizza technique
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6:06
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Nice, been making italian pizzas from about 8 years now.. i wouldnt have time to strech em 1 by 1.. I just make a little crust, stack 6 of em with flour and i press on top.
I like your gluten tip, i use 2 kinds of flour for it, regular all-purpose and Brody's Enriched flour..
DrayneSC 7 months ago
@brenthoser99
probably u need more gluten in your flour. most flour has the gluten removed so then the dough rips. u can buy gluten separate then add it or u can get flour where it is not removed. look in search engine at 'pizza flour'. often called tipo 00
CakesPix 1 year ago
thats soo good and messed up at the same time. why oh why does my dough not turn out like yours.
brenthoser99 2 years ago
this is a good one =)
Dizzylycanthrophic 2 years ago