[Sca-cooks] Re: Sca-cooks digest, Vol 1 #3241 - 14 msgs

[Terry Decker]

I suspect the dough is higher in oil than most foccacia dough.  In general,
the more fat in the dough, the softer the crust.

You might also use the coarse meal trick on a bakestone to reduce the direct
heat on the crust.

Bear

>Thanks for the suggestions - however, the pizza strips I have in mind are
>foccacia like, but less crusty.  They're actually really soft, which is one
>of the things that confused me... he times I've attempted sicilian pizza,
it
>was still crustier than the pizza strips.  <sigh> Oh well, thanks anyway!!!
>
>Generys