Quote:
Originally Posted by jnieman
One recipe called for putting a 1/2 cup of water in a sheet pan in the bottom of the oven to make a crispy crust. Is that necessary? Do you only use King Arthur Flour? I did see it at Publix. Is there a difference in that and Pillsbury?
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Yes, that is necessary for a crispy crust, however I use ice cubes as it easier to walk over with a pan of ice cubes than a pan of water. Also, watch the pan to make sure that it doesn't dry out and run out of water/ice while it is baking.
Yes, I only use King Arthur Flour. The quality is better.