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Test Recipes: Pan Pizza
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Michael Chu



Joined: 10 May 2005
Posts: 1619
Location: Austin, TX (USA)

PostPosted: Fri Nov 12, 2010 9:31 pm    Post subject: Re: metric conversion Reply with quote

Anonymous wrote:
hey, couldn't help but notice an error you made in paragraph 4 - 200 F is closer to 90 degrees centigrade than the 65 degrees you listed.

Thanks for catching that. I've fixed the error.
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rosilu
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PostPosted: Thu Nov 25, 2010 2:35 am    Post subject: So glad I found your site! Reply with quote

Recently got into making oven pan cakes and then I got the idea for the pan pizza; which brought me here! Never would have guessed there was such a place. After reading the reviews/comments, know it has saved me some time. My kids are so excited to make this tonight!

My pet peeve...some said use EVOO, but it's make up doesn't suit it for baking/cooking at high temps.(Yuck! Sorry Rachel)

Anyhow, I know I'll be back for more recipe fun. Thanks a bunch!
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PostPosted: Tue May 24, 2011 3:31 pm    Post subject: Reply with quote

the baking of a microwave is the convection right?
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Dilbert



Joined: 19 Oct 2007
Posts: 1005
Location: central PA

PostPosted: Tue May 24, 2011 4:55 pm    Post subject: Reply with quote

a microwave is not a convection oven
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PostPosted: Wed Nov 23, 2011 6:06 pm    Post subject: Pan Pizza, Pizza Hut style! Reply with quote

Awesomly simple and super yummy recipe!!! made pizza as per this recipe and I was SURPRISED to see such results!! That has made me post my thanks to author for posting this.!! many many thanks.. From India.
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jagan
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PostPosted: Fri Oct 05, 2012 6:00 pm    Post subject: hot dog bun Reply with quote

I tried your recipe. Worked perfectly. Thanks to that. What is more confusing to me is, I have been searching for good hamburger bun recipe and got the king arthur hotdog bun recipe here http://www.kingarthurflour.com/recipes/hamburger-or-hot-dog-buns-recipe. your pizza dough recipe is exactly same as the the hot dog bun recipe(few little variations). How come the pizza has a hard crust while bun has very soft spongy and fluffy texture?
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Dilbert



Joined: 19 Oct 2007
Posts: 1005
Location: central PA

PostPosted: Fri Oct 05, 2012 10:23 pm    Post subject: Reply with quote

hopefully this is the right link:

http://www.kingarthurflour.com/recipes/hamburger-or-hot-dog-buns-recipe

the (inadvertent) period at the end cause the included link to fail.

next, I would not agree the recipes are "exactly same"

you have perhaps encountered the saying:
cooking is an art.
baking is a science.

the proportions of the various ingredients in a baking recipe - often called a 'formula' - perhaps implying a bit more of preciseness . . . - can drastically affect the final product.

setting aside the baking technique, for the moment.

the KA hamburger recipe has the same amount of oil
the same amount of sugar
double the yeast
but (about) 3x the amount of flour
etc etc

you may have heard of "baker's percentages" - used for scaling formula - virtually everything "else" - liquids & solids is measured as a percentage of the flour used.

these two recipes / formulas are not with "few little variations"

fats tend to make a dough softer; sugars tend to make a dough moister.

add: pizza is baked at "max" temp - 800'F+ commercially, 500'F in the home oven.

hamburger rolls, significantly lower temps.
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