I either use individual bowls for each ball and cover them with plastic wrap, or I use this dough storage container thingy.
Recipe My (forever) pizza dough recipe
- Thread starter Puggles
- Start date
That's fascinating, Puggles.
When I make pizza, I let the dough rise for about 2 hours, roll it out, then pizzzaz.
I'm not a purist, so I just use regular flour, and I've never had anything like a "pro" pizza, although they always taste good.
With regular flour - would you leave it to slow-rise in the fridge for 24 hours?
When I make pizza, I let the dough rise for about 2 hours, roll it out, then pizzzaz.
I'm not a purist, so I just use regular flour, and I've never had anything like a "pro" pizza, although they always taste good.
With regular flour - would you leave it to slow-rise in the fridge for 24 hours?
badjak
Über Member
With the recipe I follow for my dough, the dough ferments for 48 hours before I use the fist dough ball.
I have a special mixture of dusting flour I make for my peel. It's equal parts AP flour, semolina and cornmeal.I'm very much in line with Puggles
Little addition: using semolina on the peel makes it (much) easier to slide the pizza on the stone.
JAS_OH1
Forum GOD!
Ok pizza is in the oven on my screen pan. We like a thinner ( but not too thin) crust.
I'll update with the after photos.
How did you get the dough so circular? That looks great!
JAS_OH1
Forum GOD!
I pressed and stretched, rested a bit when it sprang back, and stretched shaped more, etc.
It turned out really good, but slightly overcooked by about 2 minutes. I can't wait to try this with mature starter. I know it's going to taste even better!
JAS_OH1
Forum GOD!
On a related note, I had found a bunch of different recipes from different authors on the internet with things to do with starter discard and found one for biscuits. Something in my head told me that these were not going to be light, fluffy biscuits my grandmother taught me to make, and I was right. They weren't horrible (something similar to Pillsbury canned biscuits) but they weren't like the airy, flaky biscuits I am accustomed to.
CookieMonster
Über Member
this is my 'same day' crust - turned out a bit blonde. I preheat the oven&stone to 500'F but reduce to 450'F when the pizza goes in . . . this time I reduced to 425'F - hmmmm,
