Guest guest Posted April 7, 2004 Report Share Posted April 7, 2004 I make it all the time and it's wonderful! You do need to use a thick clabbered product. If I'm using fil mjolk I strain off some of the whey first. I leave it sit for 24 hours, roll it out on a stoneware pan, prick it and bake at 350 basically until it's done. Then I toss on the tomato paste, etc. Sometimes I lightly precook the zucchini, mushrooms, onions, etc because if I put them all in with the cheese then the cheese isn't raw anymore. It is a damper crust. I think it's the stoneware pan that makes the difference. I find that with most baked items. I had tons of flops until I bought the stoneware. I figure if you're going to cook traditionally you probably need to use traditional cookware as well! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 7, 2004 Report Share Posted April 7, 2004 ack, no, i don't. hope someone answers....i've made that one twice with the same result that you had. Lampinen <lampinen@...> wrote: I tried the yogurt pizza dough in NT and it came out doughy and kind of soggy. Does anyone have a recipe for pizza dough that is crisper? Helen Quote Link to comment Share on other sites More sharing options...
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