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Crust too thick - Forno Bravo Forum: The Wood-Fired Oven Community



Community Cookbook Recipe Contest

Do you have a wood fired recipe that gets rave reviews from family and friends? Now is your opportunity to not only share it with other wood fired chefs and enthusiasts, but get rewarded, too! Starting June 1 through July 30, 2016 we are holding a Summer Wood Fired Recipe Contest and the winner will receive a $75.00 shopping spree in the Forno Bravo Store.

Submit your recipes through the Forno Bravo Community Cookbook “Submit a Recipe” button. The winner will be based on the number of votes the recipe receives. A link to the recipes will be posted on the Forno Bravo Facebook, Google+, Instagram, Twitter, Pinterest pages and the Forum. To be eligible to win, your recipe must include a photo of the dish being cooked in your wood fired oven.
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Crust too thick

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  • Crust too thick

    I'm having trouble getting the dough thin enough throughout the whole piece of dough. I can stretch it fairly well and it keeps what I stretch, but the corniche always gets too thick. I am not making it so by keeping a rim as I stretch. I think I simply cannot get a consistent thick/thinness across the whole piece. Is this simply a matter of getting to Carnegie Hall? (Practice, practice, practice)?