Here's the tool I was talking about yesterday

Infrared thermometer for about $29 at an auto parts store. No contact just hold above the water and it tells you Fahrenheit or Celsius.  I learned this from a junior baker (no joke) but it works for me.  Now I feel open to more such recipes and no more "bricks" or flops at least not for that reason.

Easy Pizza Crust & Talking about Yeast

This is so easy to make & turns out every time.  Pizza sauce & 4-variety  white cheese mixture. Previously, I made it as a bread with olive oil on top still baked in the pizza tin.

Google Sugar Sun Run to see the recipe. Her title is Best Pizza Crust Ever.

Now the subject of yeast which can make or break a recipe.  For years, I made a lot of yeast recipes so I could feel when the temperature of the water was correct.  The other thing that comes with experience is knowing the feel of the dough, any dough, and when it is right.  Fast forward...I had a lot of  flops to use Mom's word.  Water too hot, water too cold.

Tune in tomorrow to see my now fool proof tool.  It may or may not be a surprise but it was to me.  Your yeast recipes will never flop again.