@[email protected] to Shitty Food [email protected] • 9 hours agoSimple mushroom pizzaani.socialimagemessage-square8fedilinkarrow-up145arrow-down11file-text
arrow-up144arrow-down1imageSimple mushroom pizzaani.social@[email protected] to Shitty Food [email protected] • 9 hours agomessage-square8fedilinkfile-text
minus-square@KillerTofulink4•9 hours agoLet your dough rest for at least 24 hours in the fridge. When stretching, if it is springing back hard, let it rest 5-10 minutes and then stretch again.
minus-square@[email protected]linkfedilink4•8 hours agoBro I gotta feed my family tonight I have no time for 24hr dough recipes. Rest the dough balls, then stretch most of the way with a rolling pin, then rest again, then hand stretch the final couple inches.
minus-square@KillerTofulink2•7 hours agoOk, planning ahead is a thing too. Letting it rest overnight improves the overall texture of the final pie.
minus-square@[email protected]linkfedilink1•6 hours agoMy quick cheat is to keep a bunch of sourdough discard in the freezer and use it as ready-made preferment to add flavor.
minus-square@KillerTofulink1•6 hours agoDon’t have time to let dough rest but makes sour dough. What a conundrum.
minus-square@[email protected]linkfedilink1•5 hours agoFrozen discard is a baking supply, 24hr pizza is a recipe.
Let your dough rest for at least 24 hours in the fridge. When stretching, if it is springing back hard, let it rest 5-10 minutes and then stretch again.
Bro I gotta feed my family tonight I have no time for 24hr dough recipes.
Rest the dough balls, then stretch most of the way with a rolling pin, then rest again, then hand stretch the final couple inches.
Ok, planning ahead is a thing too. Letting it rest overnight improves the overall texture of the final pie.
My quick cheat is to keep a bunch of sourdough discard in the freezer and use it as ready-made preferment to add flavor.
Don’t have time to let dough rest but makes sour dough. What a conundrum.
Frozen discard is a baking supply, 24hr pizza is a recipe.