[Sca-cooks] White Pizza- OOP
t.d.decker at worldnet.att.net
Sat Jan 26 20:57:01 PST 2008
A "buttery" crust makes me suspect some veddy bogus ingredients, however,
you might try modifying the dough.
1 1/2 to 2 teaspoons of dry active yeast
1 cup warm water
pinch of sugar
2-3 cups of flour
2 teaspoons of salt
1 stick of butter
Dissolve the sugar and yeast in the water. Let proof.
Mix together 2 cups of flour and the salt.
Melt 4 tablespoons of butter.
Stir the dry mix and the melted butter into the proofed liquor to form a
dough. Add remaining flour as necessary. Knead until the dough is smooth
and elastic. Let rise for 20 to 30 minutes.
Shape the dough (in the pan or on a peel to transfer to pizza stone).
Melt the remaining butter and spread on the dough.
Add choice of toppings.
Bake in preheated oven at 425 degreed F for 25 to 30 minutes.
I've never tried this, but replacing what would normally be olive oil with
butter, then buttering the top off the dough should produce a "buttery"
taste, but it might not match to whatever ingredients are being used in the
commercial pizza dough.
> Got a question from one of my mundane friends. She's taken a liking to
> a pizza made by a place near her, which made the pizza with a buttery
> crust, and was a white pizza. Unfortunately, they're in the habit of
> overcooking it, and the service was so bad, the last couple times he
> tried to order one, she's given up.
> She says that the sauce was an "Alfredo" sauce (shaddap, A ;-) but
> what got my attention was her description of the crust, which was
> "buttery". Anybody have any idea as to how to make such a crust?
> Saint Phlip
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