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Started By
Message
I want to make a Fleur De Lis style pizza crust
Posted on 10/31/20 at 1:40 pm
Posted on 10/31/20 at 1:40 pm
Anyone got a method for doing so?
11
Posted on 10/31/20 at 1:47 pm to Y.A. Tittle
Use double zero flour. It’s the most refined flour and will be the best texture option for the crust. The rest is inconsequential.
This post was edited on 10/31/20 at 1:48 pm
Posted on 10/31/20 at 2:18 pm to Y.A. Tittle
You certainly don’t need 00 flour to make Fleur de Lis style crust. 00 is overhyped for pizza, and even the true 90 second Neapolitan style wood fired can be perfect without 00.
It’s been a few years since I’ve eaten it, but I do recall that it is thicker, baked in a rectangular pan (as opposed to directly on the oven deck or on a pizza screen). Try this recipe: LINK
It’s been a few years since I’ve eaten it, but I do recall that it is thicker, baked in a rectangular pan (as opposed to directly on the oven deck or on a pizza screen). Try this recipe: LINK
Posted on 10/31/20 at 2:21 pm to Y.A. Tittle
Pillsbury from the can stretched thin
Posted on 10/31/20 at 2:21 pm to hungryone
quote:
It’s been a few years since I’ve eaten it, but I do recall that it is thicker, baked in a rectangular pan (as opposed to directly on the oven deck or on a pizza screen). Try this recipe: LINK
I found that and a few others online, but they are much thicker than what I was looking for.
I took a similar recipe and am making half. I hope to be able to spread it thin on a sheet pan. I used bread flour. We shall see.
Posted on 10/31/20 at 2:28 pm to Y.A. Tittle
You’re on the right track. Just be patient when stretching the dough to fill the pan. Let it relax between stretches.....when it starts to resist, stop. Wait 10-15 mins and stretch again.
Posted on 10/31/20 at 7:57 pm to Y.A. Tittle
I have their recipe. Got it 30 years ago from a friend of the owner. I have the recipe for the dough, sauce and Sausage.
Posted on 10/31/20 at 8:18 pm to kayjay
Well....come on and share it!
Posted on 10/31/20 at 8:32 pm to financetiger
I wouldn't do that to Pam by posting it online. I'm blessed to have the recipe. I've made it several times and it is as good as theirs except for the old seasoned rectangular pans that they have used for decades
Posted on 10/31/20 at 10:46 pm to kayjay
You don’t have shite
Posted on 10/31/20 at 10:47 pm to kayjay
Either you are a liar or an ahole. I don’t see it any other way. Why would you say you have it in one post but then say you won’t share it, other than attention seeking.
Posted on 10/31/20 at 10:50 pm to Stexas
Could have at least given a good idea of the method even if he didn't give exacts. 
Posted on 11/1/20 at 12:14 am to Y.A. Tittle
Why would anyone want to replicate that garbage arse pizza?
Posted on 11/1/20 at 7:59 am to SuperSaint
Fax
Posted on 11/1/20 at 4:14 pm to Y.A. Tittle
What's it like? A cracker crust?
Posted on 11/1/20 at 4:17 pm to KosmoCramer
Posted on 11/1/20 at 4:53 pm to Y.A. Tittle
Why?
Posted on 11/2/20 at 12:43 pm to Y.A. Tittle
Just go buy a Chef Boyardee pizza kit. You won't be able to tell the difference.
Posted on 11/2/20 at 12:45 pm to Y.A. Tittle
Whatever the recipe, be sure you smoke at least 3 cigarettes while making the pizza. And make sure that ash builds up to roughly 3/4 of the cigarette before it falls off onto the pizza. Gives it that authentic, shitty pizza flavor.
Posted on 11/2/20 at 1:09 pm to Y.A. Tittle
I was in there not long ago. Someone called in and said they wanted to try the pizza, but they were lactose intolerant. They wanted to know if milk was used. I suppose they were going to order one without cheese, but the manager said that they use milk in the dough.
Not much to go on, but I would start looking for a milk based pizza dough on google. Sauce is spread thinly and pretty close to straight out of the can tomato sauce from what I can see when i glance into the kitchen. They use white onion, sliced thin, and canned sliced mushrooms. A good quality Italian sausage with a little extra fennel thrown in when sautéing. I don't think you could go wrong with basic Hormel pepperoni.
Use a square pan that is lightly oiled. Stretch the dough thin to fit, then dock the dough with a fork or docking tool.
That will get you in the ballpark, anyway.
Not much to go on, but I would start looking for a milk based pizza dough on google. Sauce is spread thinly and pretty close to straight out of the can tomato sauce from what I can see when i glance into the kitchen. They use white onion, sliced thin, and canned sliced mushrooms. A good quality Italian sausage with a little extra fennel thrown in when sautéing. I don't think you could go wrong with basic Hormel pepperoni.
Use a square pan that is lightly oiled. Stretch the dough thin to fit, then dock the dough with a fork or docking tool.
That will get you in the ballpark, anyway.
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