So I made the 4-cheese garden pizza for my show last week, and I have another request for it this coming Friday (which I ok'd before I made it for the first show). I ran into some "hurdles" so to speak. Can anyone give me pointers on it?
My first hurdle - I couldn't get the crust to fit all the way to the edge of the stone (large bar pan)
My second hurdle - the zucchini & tomatoes did not cut easily in the mandoline (I have the regular crinkle cutter, so I may end up just using the crinkle cutter to manually cut the zucchini, and then use a forged-cutlery knife for the tomatoes).
My third hurdle - the crust was so hard that I couldn't cut it with the pizza cutter, and even if it wasn't, the edges were too hard to cut because of the lip of the pan. I even tried using my forged cutlery 5" knife, and that wasn't even working well.
To save me from future embarassment at this week's show. Does anyone have any words of advice?
My first hurdle - I couldn't get the crust to fit all the way to the edge of the stone (large bar pan)
My second hurdle - the zucchini & tomatoes did not cut easily in the mandoline (I have the regular crinkle cutter, so I may end up just using the crinkle cutter to manually cut the zucchini, and then use a forged-cutlery knife for the tomatoes).
My third hurdle - the crust was so hard that I couldn't cut it with the pizza cutter, and even if it wasn't, the edges were too hard to cut because of the lip of the pan. I even tried using my forged cutlery 5" knife, and that wasn't even working well.
To save me from future embarassment at this week's show. Does anyone have any words of advice?