Comments on: Living without Lynwood http://www.kosherblog.net/2005/01/30/living_with_lynwood/ Finding the finer side of everyday kosher living Mon, 13 Oct 2008 19:43:50 +0000 http://wordpress.org/?v=2.6 By: jj http://www.kosherblog.net/2005/01/30/living_with_lynwood/#comment-2030 jj Tue, 08 Feb 2005 06:38:23 +0000 http://www.kosherblog.net/2005/01/30/living_with_lynwood/#comment-2030 Glad to see someone else trying to come up with this thin, crispy version! Haven't perfected it myself yet, either, but have found that perforated pizza pans (holes cut from the bottom) help. I rotate the pizza crust after the blind-baking step so that a different area is then getting extra exposure to the dry heat. Glad to see someone else trying to come up with this thin, crispy version! Haven’t perfected it myself yet, either, but have found that perforated pizza pans (holes cut from the bottom) help. I rotate the pizza crust after the blind-baking step so that a different area is then getting extra exposure to the dry heat.

]]> By: Jon http://www.kosherblog.net/2005/01/30/living_with_lynwood/#comment-2029 Jon Fri, 04 Feb 2005 11:31:24 +0000 http://www.kosherblog.net/2005/01/30/living_with_lynwood/#comment-2029 Jonathan: My teenage daughters give the "new" approach to veggie pepperoni 4 thumbs up. It was terrific. Thanks Jonathan:
My teenage daughters give the “new” approach to veggie pepperoni 4 thumbs up. It was terrific. Thanks

]]> By: Jon http://www.kosherblog.net/2005/01/30/living_with_lynwood/#comment-2028 Jon Wed, 02 Feb 2005 06:33:56 +0000 http://www.kosherblog.net/2005/01/30/living_with_lynwood/#comment-2028 Jonathan: You are spot on. The crispness is the issue. I'll give it a try tonight. Jonathan:
You are spot on. The crispness is the issue. I’ll give it a try tonight.

]]> By: d discal http://www.kosherblog.net/2005/01/30/living_with_lynwood/#comment-2027 d discal Tue, 01 Feb 2005 16:02:41 +0000 http://www.kosherblog.net/2005/01/30/living_with_lynwood/#comment-2027 I agree with some of the other comments, pizza should be cooked at a higher temperature, around 475° for around 15 mins I agree with some of the other comments, pizza should be cooked at a higher temperature, around 475° for around 15 mins

]]> By: jabbett http://www.kosherblog.net/2005/01/30/living_with_lynwood/#comment-2026 jabbett Tue, 01 Feb 2005 15:26:52 +0000 http://www.kosherblog.net/2005/01/30/living_with_lynwood/#comment-2026 Jon-- I bought some of those pseudo-ronis last night, and I tried frying them in some oil before putting them on my pizza, so they'd be nice and crisp. Worked okay, give it a try. Jon– I bought some of those pseudo-ronis last night, and I tried frying them in some oil before putting them on my pizza, so they’d be nice and crisp. Worked okay, give it a try.

]]> By: shanna http://www.kosherblog.net/2005/01/30/living_with_lynwood/#comment-2025 shanna Mon, 31 Jan 2005 10:51:17 +0000 http://www.kosherblog.net/2005/01/30/living_with_lynwood/#comment-2025 No pizza-making experience, but I will gladly come over and taste-test! My gut says that maybe you should let the crust cool a little before blind-baking, so that the liquid in the sauce doesn't sink in (as much), but I have nothing to really back that up. Maybe starting in a hotter oven and then turning down the temperature after a couple of minutes (so as to avoid burning the cheese on top) would also help with the crispiness. No pizza-making experience, but I will gladly come over and taste-test! My gut says that maybe you should let the crust cool a little before blind-baking, so that the liquid in the sauce doesn’t sink in (as much), but I have nothing to really back that up. Maybe starting in a hotter oven and then turning down the temperature after a couple of minutes (so as to avoid burning the cheese on top) would also help with the crispiness.

]]> By: Jon http://www.kosherblog.net/2005/01/30/living_with_lynwood/#comment-2024 Jon Mon, 31 Jan 2005 10:27:18 +0000 http://www.kosherblog.net/2005/01/30/living_with_lynwood/#comment-2024 Now, if the test kitchens can find a way to make Yves brand vegetarian pepperoni taste like the real thing on pizza, I will be a very happy man. Now, if the test kitchens can find a way to make Yves brand vegetarian pepperoni taste like the real thing on pizza, I will be a very happy man.

]]> By: jabbett http://www.kosherblog.net/2005/01/30/living_with_lynwood/#comment-2023 jabbett Mon, 31 Jan 2005 10:13:54 +0000 http://www.kosherblog.net/2005/01/30/living_with_lynwood/#comment-2023 Ah, yes, I forgot to mention that I used my <a href="http://www.kosherblog.net/index.php?title=no_more_pizza_stones&more=1&c=1&tb=1&pb=1" rel="nofollow">pizza tiles</a>, preheated for an hour. The lower temperature is called for because a pan pizza must cook longer, and 500 degrees would singe the top. Of course, when I make my normal pizzas, they go in for about 8 minutes at 500. Ah, yes, I forgot to mention that I used my pizza tiles, preheated for an hour. The lower temperature is called for because a pan pizza must cook longer, and 500 degrees would singe the top.

Of course, when I make my normal pizzas, they go in for about 8 minutes at 500.

]]> By: Msk http://www.kosherblog.net/2005/01/30/living_with_lynwood/#comment-2022 Msk Mon, 31 Jan 2005 09:10:36 +0000 http://www.kosherblog.net/2005/01/30/living_with_lynwood/#comment-2022 I usually cook my pizza at 500F on a pizza stone. Preheat the oven for an hour to that temp with the pizza stone in it. This alone has augmented my home pizza quality immensely. Msk I usually cook my pizza at 500F on a pizza stone. Preheat the oven for an hour to that temp with the pizza stone in it. This alone has augmented my home pizza quality immensely.

Msk

]]>