Emi@ani.social to Shitty Food Porn@lemmy.ca · 9 hours agoSimple mushroom pizzaani.socialimagemessage-square8fedilinkarrow-up146arrow-down11file-text
arrow-up145arrow-down1imageSimple mushroom pizzaani.socialEmi@ani.social to Shitty Food Porn@lemmy.ca · 9 hours agomessage-square8fedilinkfile-text
minus-squaredeegeeselinkfedilinkarrow-up5arrow-down1·8 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-squareKillerTofu@lemmy.worldlinkfedilinkarrow-up2·7 hours agoOk, planning ahead is a thing too. Letting it rest overnight improves the overall texture of the final pie.
minus-squaredeegeeselinkfedilinkarrow-up1·6 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-squareKillerTofu@lemmy.worldlinkfedilinkarrow-up1·6 hours agoDon’t have time to let dough rest but makes sour dough. What a conundrum.
minus-squaredeegeeselinkfedilinkarrow-up1·6 hours agoFrozen discard is a baking supply, 24hr pizza is a recipe.
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.