Comments on: Pizza Margherita

By: Marc Matsumoto

Marc Matsumoto — Tue, 09 Apr 2019 13:48:47 +0000

In reply to Chris Salman. Hi Chris, sounds like the temperature was too low (either in the pan or in the broiler). The thinner you roll the pizza crust the higher the temperature needs to be as you need to cook it fast. Hope that helps!

By: Chris Salman

Chris Salman — Tue, 09 Apr 2019 05:38:21 +0000

We tried the recipe for the first time today.
Pretty good but still needs tuning to be perfect.
After cooking it, we though the crust was to hard/tough on edges.
My question is: is this due to the flour since only used multipurpose, lack of kneading the dough, wood fired oven temperature (being too long inside it dehydrates) or dough needs more hydration?
Any suggestions? Thank you!

By: smithy

smithy — Thu, 17 Nov 2016 10:22:43 +0000

show previous comments doesn't work...

By: Anastasiya Malygina

Anastasiya Malygina — Fri, 29 Jul 2016 05:33:59 +0000

Best recipe ever!))) It is so easy to cook and so tasty to eat! I cooked it with the help of pizza maker and it tastes as real Italian pizza! I highly recommend to get one of these machines https://www.bestadvisor.com/pizza-makers, cuz you will forget about all troubles that might appear during cooking.

By: Bubba

Bubba — Mon, 16 Dec 2013 01:41:00 +0000

I still use mostly cups, tbsps, etc. If I wanted to go by weight, I could find a million websites to convert the recipe to weight. Someday I might convert my pizza dough recipe to weight in order to nail down an exact result every time.

By: JSHIZZLE

JSHIZZLE — Sun, 07 Jul 2013 05:07:00 +0000

WOHHHHH GC

By: pixx

pixx — Wed, 26 Jun 2013 19:47:00 +0000

nixe pixx with nice pixels

By: Guest

Guest — Sun, 27 Jan 2013 22:12:00 +0000

It looks good.

By: Donniedarko

Donniedarko — Sun, 20 Jan 2013 18:41:00 +0000

have you banged your head? Or are you inherently dim? For a Brit brought up on both the imperial and metric system, the metric is superior in terms of standardisation. A 'cup' of water means absolutely nothing to me. The weight of water is interchangeable with volume. The only other ingredient to have varying water content is the flour but this will be minimal. What will be important will be the amount and quality of gluten in the flour which will dictate the final amount of water used. I would suggest that you forget baking and in future get your pizzas from walmart.

By: Will

Will — Sun, 20 Jan 2013 18:13:00 +0000

You can't measure this recipe in ounces or grams because of varying water content in the flour and other ingredients. It has to be measured by volume, not by weight. By the way, a "standard cup" is 8 fluid ounces ... idiot.