Crust Too Thick

…Too much moisture throughout the bake can lead to a thick, rubbery crust. Steam in bread…

…positioning them in the crust EXACTLY right, in order to get the flag effect. Yeah – when you-know-what…

…pan. If that's too brown for you... ...simply nest your pan inside another, to provide an insulating…

…this thick crust supports. See the beef and pepperoni peeking out below the peppers/onions…

…closer look. Topping pie crust: the results Note how regular granulated sugar (left) melts a bit to form…

…into a crust After a total of four hours rising, I pat each crust into a half-sheet pan — which I…

…whatever the reason, this crust is something special – whether you make it "lite" by topping with fresh…

…paper and roll the dough 1/4" thick. Remove the top piece of parchment paper and slide the crust…

…both white and green parts. Spread them over the crust. Cut 6 ounces of Asiago or Parmesan (or Romano, or…

…fall apart as the olive oil or mayo and mustard soak in. Enter ciabatta rolls. More golden crust than…

…the pretty yin and yang of oil and water? Who knew food could be Zen, too? Add the dry ingredients all at…

…when I made this – “thing.” This fougasse. Despite its ugly-duckling looks, a true swan in the world of classic…

…some leftover bacon from a different baking project that I sprinkled on top. You can skip this step, too;…

…to 1 teaspoon and let it rise in the pan for 2 hours, will the crust be thick, or thin?” I'm…

…too, its top and bottom crusts equal thickness – no thick, doughy top crust,…

…vs. Shortening: the Great Pie Crust Bakeoff. The secret to wonderfully flaky pie crust lies in the…

…texture, use as little water as possible in your crust. Now, don't go TOO far and make an all-fat …

…set it aside. Roll the dough on a gluten-free floured surface – or plastic wrap or a silicone rolling mat –…

…that filling peeking through the crust looks rather brown and "sandy" – it is. I sprinkled the filling…

…crust; and all-butter crust (YUM, but doesn't hold a crimp very well). The crust I'm making…

…beats the flavor, and if you’re careful while handling it, it works beautifully to create a tender, flaky

…cobblers down the decades is the thickness of the crust on top. None of this delicate, flaky 1/4”…

…is extra prone to becoming sticky if too much water is added or if it’s over-handled at any stage. Try to…

…that are ever more crusty/chewy: pizza crust, baguettes, bagels. But let’s not lose sight of a whole…