So I've been trading a couple of mails with Chef Greg on why i can't get my
pizza crust to look like the one in the photos (or in fact be even partially
edible ;-)). He hasn't yet gotten back to this latest mail but I thought I'd
put the question out here for you brilliant chefs to help out :-)
So here's the EXACT step by step of what I did, and pictures of the dough at
various phases can be found at
http://www.richardgoodwin.com/gallery/carbquik
Recipe is online at
http://www.tovaindustries.com/Carbalose/Recipes/pizza.html
1. Pour 1 cup and then 1/2 cup CarbQuik into a 1 cup and a 1/2 cup measuring
cup(s) and dump them into a glass bowl. The Carbquik has definite "clumps"
like small rocks that collapse if you pinch them but I didn't really go
after them. I slightly smoothed the top of the cups to level them. The
texture is not like what I think of when I think of sifted flour. Maybe this
is the first point at which things go wrong (flour has wrong texture, not
"sifted"?).
2. Add 3/4 tbsp baking powder to bowl (suggested by group and Chef Greg)
3. Run hot water on tap until it gets as hot as I think it's going to, and
draw off 1/3 cup. (Last time I boiled the water then took it out of the
microwave and waited for it to stop bubbling).
4. Pour water into bowl on top of mix.
5. Using hands, "swirl" mix around while water is being absorbed. I suspect
this is where things go wrong also. (Should have used a mixer or other
method?)
6. When mix is basically sticking in one large mass, start kneading the
dough. What I call kneading is pushing the ball down in the bowl with my
knuckles then folding it over and doing it over and over again.
7. The dough gets mostly non-sticky, although occasionally little bits will
stick to the side of the bowl. I don't think it's really "firm", or at least
not what I think of as firm. It still pulls apart somewhat easily. I notice
it's dimply and has crevasses, not a single smooth ball. This is a bad sign
too I think.
8. This time I let it set for 15 minutes in the bowl. I didn't notice any
change in size or texture, it's still a dense ball and not fluffy, My
fingerprints etc remain clearly imprinted. (suggested by Chef Greg)
9. Press into a cookie sheet covered with Reynolds Release foil and sprayed
with
Pam. I used a conical glass to "roll" the dough out. It seemed to be more
cohesive than last time, but it may have been because I was using a glass
instead of my hands. Think I probably got it out to 9" or so.
10. Pre-bake for 5 minutes at 450. Dough rises somewhat, I see it start to
brown on the bottom. The dough is VERY dimply and cratered, not smooth at
all. (Not mixed properly?)
11. Brush on tomato sauce, seasoning, cheese, pepperoni. Bake for 8 more
minutes. Dough doesn't rise any more, just browns a lot around the bottom
quarter of the outside, and texture doesn't change. It's about 10000 miles
away from the smooth golden brown texture I see in the pictures.
So, hopefully this sheds some light and maybe helps you pinpoint how I am
screwing this seemingly simple recipe up each time :-)
Richard
247/190/175