these days when I don't feel like making a full-blown cooked sauce. But with French bread pizza, that intensely flavored sauce is part of its basic flavor profile.
With a good sauce, the right bread, and some quality fresh Mozzarella, I figured it's as easy as layering it all together and baking it. But I wasn't particularly happy with those results.When you throw sauce directly on top of the soft bread, is soaks in, turning the whole thing unpleasantly mushy and soggy.
The pre-toasting helped in both the flavor and sogginess departments—my best pizza yet—but there was still some amount of sogginess occurring, along with another problem: As for handling the remainder of the sogginess issues? Turned out to be simple enough: I added a preliminary layer of cheese that wasthick enough to prevent too much sauce from seeping in, but not so thick that it formed a completely impenetrable barrier—after all, I wanted a bit of that soft, doughy texture at the sauce-bread interface. Par-baking it helped it to spread evenly across the surface.
United States Latest News, United States Headlines
Similar News:You can also read news stories similar to this one that we have collected from other news sources.
Source: RedMagDaily - 🏆 312. / 61 Read more »
Source: FoxNews - 🏆 9. / 87 Read more »
Source: RedMagDaily - 🏆 312. / 61 Read more »
Source: FoxNews - 🏆 9. / 87 Read more »
Source: NBCNews - 🏆 10. / 86 Read more »
Source: BuzzFeed - 🏆 730. / 51 Read more »