Homestead mailing list

[Clansgian AT wmconnect.com]

In a message dated 6/22/2006 9:59:58 AM Eastern Daylight Time, 
genegerue AT ruralize.com writes:


> I have a new move on baking pizza. When the dough is ready for the 
> pre-bake I put it on the pizza stone and only then turn on the oven 
> to 400 degrees or so. As the oven warms, the dough gets a second rise 
> and then bakes to a nice consistency.
> 

Tell me about what you do pre-baking your crusts.  As I remember you like 
thick crust?  Chewy?  

Denise