Emi@ani.social to Shitty Food Porn@lemmy.ca · 1 day agoSimple mushroom pizzaani.socialimagemessage-square9fedilinkarrow-up154arrow-down13file-text
arrow-up151arrow-down1imageSimple mushroom pizzaani.socialEmi@ani.social to Shitty Food Porn@lemmy.ca · 1 day agomessage-square9fedilinkfile-text
minus-squareKillerTofu@lemmy.worldlinkfedilinkarrow-up5·1 day 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-squaredeegeese@sopuli.xyzlinkfedilinkarrow-up5arrow-down2·1 day 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-squareSpaceNoodle@lemmy.worldlinkfedilinkarrow-up1·21 hours agoDid you get your family just this morning?
minus-squareKillerTofu@lemmy.worldlinkfedilinkarrow-up3·1 day agoOk, planning ahead is a thing too. Letting it rest overnight improves the overall texture of the final pie.
minus-squaredeegeese@sopuli.xyzlinkfedilinkarrow-up1arrow-down1·1 day 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-squareKillerTofu@lemmy.worldlinkfedilinkarrow-up2·1 day agoDon’t have time to let dough rest but makes sour dough. What a conundrum.
minus-squaredeegeese@sopuli.xyzlinkfedilinkarrow-up1arrow-down2·1 day 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.
Did you get your family just this morning?
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.