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| recipes:ultimate_stuffed_pizza:crust [2023/09/29 09:35] – paul@johnsonville.org | recipes:ultimate_stuffed_pizza:crust [2023/09/29 09:44] (current) – [5 Cups Flour] paul@johnsonville.org | ||
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| ==== 3 Cups Flour (origional recipe) ==== | ==== 3 Cups Flour (origional recipe) ==== | ||
| - | This is for a 10" American Metalcraft deep-dish pizza pan, tapered sides (top rim is 10" diameter, bottom inside is 9"), 2" tall. | + | I found a Giordanos-style recipe on [[http:// |
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| + | "This is for a 10" American Metalcraft deep-dish pizza pan, tapered sides (top rim is 10" diameter, bottom inside is 9"), 2" tall." | ||
| * 3 C. Gold Medal AP flour (375g) | * 3 C. Gold Medal AP flour (375g) | ||
| Line 27: | Line 29: | ||
| * 1 ½ Tbps. Bertolli Extra Light Olive Oil (20g) | * 1 ½ Tbps. Bertolli Extra Light Olive Oil (20g) | ||
| * ¾ C. + 3 ½ tsp. warm water (195g) | * ¾ C. + 3 ½ tsp. warm water (195g) | ||
| + | |||
| ==== 3½ Cups Flour ==== | ==== 3½ Cups Flour ==== | ||
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| ==== 5 Cups Flour ==== | ==== 5 Cups Flour ==== | ||
| - | I found a Giordanos-style recipe on [[http:// | + | Enough for three 9" pans (9" cake pans): |
| * 5 cups Flour (King Arthur unbleached) | * 5 cups Flour (King Arthur unbleached) | ||
| Line 52: | Line 55: | ||
| * 5 Tbs Olive Oil | * 5 Tbs Olive Oil | ||
| * 1-1/2 cups + 2 Tbs Warm Water | * 1-1/2 cups + 2 Tbs Warm Water | ||
| + | |||
| ==== 6 Cups Flour ==== | ==== 6 Cups Flour ==== | ||
| - | * 4 cups flour | + | * 6 cups flour |
| * 1 < | * 1 < | ||
| * 1 < | * 1 < | ||