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

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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.

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Crust too thick

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  • Crust too thick

    Hello,
    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)?
    Thanks
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