Who are you calling a Brit? Them's fightin' words, hombre. You have impugned my Americanosity! I challenge you to a duel: slegdehammers in five and a half feet of water! Wait... how tall are you, again?
For the record, I thought "downwardabilityness" was brilliant. And I'm not just sucking up to Kiteman, either.
... or learn to throw it, which has the advantage of stretching/organizing the gluten radially a bit better than rolling would.
(I never really tried to master that technique, and have mostly settled for roughly stretching the dough into shape. That usually produces a much thicker crust -- topped bread rather than pie-crust style -- but that's also a legitimate form of pizza and just as tasty if you've got good dough.)
Agreed. The stretched crust is my favorite, although I do cheat and use my bread machine to knead the dough. The rustic, irregular shape seems to be very popular these days, anyway.
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For the record, I thought "downwardabilityness" was brilliant. And I'm not just sucking up to Kiteman, either.
Oh, indeed, "downwardabilityness" was utterly brilliant.
(I never really tried to master that technique, and have mostly settled for roughly stretching the dough into shape. That usually produces a much thicker crust -- topped bread rather than pie-crust style -- but that's also a legitimate form of pizza and just as tasty if you've got good dough.)