Grilling & Recipes: Pizza

Logan Martin Lake Topics

(Logan Martin Lake Specific)

4,311 messages

Updated 1/15/2024 10:58:34 AM

Off-Topic

Lakes Online Forum

83,604 messages

Updated 4/25/2024 7:38:37 PM

Boat Maintenance

Lakes Online Forum

5,193 messages

Updated 4/3/2024 3:47:36 AM

Logan Martin Lake Fishing

(Logan Martin Lake Specific)

126 messages

Updated 12/23/2022 9:21:15 AM

Jokes

Lakes Online Forum

4,169 messages

Updated 4/15/2024 11:05:05 PM

Sports

Lakes Online Forum

4,260 messages

Updated 3/24/2024 9:24:45 AM

Grilling & Recipes

Lakes Online Forum

2,976 messages

Updated 3/20/2024 11:53:43 PM

Tallapoosa River Topics

Lakes Online Forum

98 messages

Updated 4/15/2024 1:00:58 AM

Forum Usage Rules

Welcome, Guest

Select View Mode: [ classic | beta | recent ]

	Name:	Ulysses E. McGill -
	Subject:	Pizza
	Date:	7/6/2009 7:19:59 PM

I use King Arthur's when doing a thin cracker crust in the oven. I do add extra gluten and it adds to the crispy texture. For that type of crust, I mix it up a day prior and let it refrigerate. Have yet to try it on the egg.

The pizza's I've done on the egg were made with a Martha White mix for lack of a better option at the time. I was very surprised at how well it worked with the pan I mentioned above....very crispy and a good taste with a more traditional hand tossed consistency.