"jt august" < wrote in message
> In article <
> Moka Java < wrote:
>
>> Bertie Doe wrote:
>> > "jt august" wrote in message
>> >> In article <> Janet Wilder <wrote:
>> >>
>> >>> jt august wrote:
>> >>>
>> >>> A little OT: I'd be ever so delighted if you could share your
>> >>> airtight
>> >>> plastic bag pizza dough recipe.
>> >>>
>> >>> TIA,
>> >> http://groups.google.com/group/rec.f...ad/thread/f2ef
>> >> a1dc7a0c14bd?hl=en&q=group:rec.food.recipes+author :jt+author:august
>> >>
>> >> Posted this back in 1996. I used to work for Big Cheese Pizza in one
>> >> of
>> >> their St. Louis franchise stores in the 80's, and the pizza crust is
>> >> spot on. We let the dough proof in a draped closed plastic bag,
>> >> because
>> >> we found any significant air exposure impacted the flavor in a
>> >> negative
>> >> way. By the same token, if the bag was sealed, it inflated and
>> >> popped.
>> >>
>> >
>> > I will try your pizza recipe over the Xmas break jt. We bought a clay
>> > pizza
>> > stone from Amazon last week - mainly for bread, but I've got tins of
>> > Italian
>> > chopped toms and maybe tomorrow the s/mkt will have some fresh basil.
>> > BTW
>> > your link is broken, see how half isn't underlined. No worries here's
>> > the
>> > tinyurl version
>> > http://tinyurl.com/42er2e
>> >
>>
>> Try a slower rise in the fridge, say overnight and then some. Not that
>> I know anything about how NYC pizzerias make pizza dough.
>
> For this recipe, the chilled proofing produces very different results.
> A chilled proofing will give a texture more like Papa John's (using a
> commonly known national chain for reference). My recipe my recipe
> produces a slightly thicker, noticably softer crust that must be rolled,
> it is too easily torn if tossing is attempted.
>
> jt

I was surprised that Big Cheese (or any Pizza House) made their pizzas from
scratch. I assumed they came in from the factories - frozen.