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I finally managed to both work my dough the right amount and NOT kill my yeast! Some friends got me a food processor for the holidays, which makes dough way better than my terrible kneading, but the first time I made pizza dough with it, I used warm water and the full mix time indicated, killing my yeast and yielding a tasty but flat crust. On advice from here and elsewhere, I upped my hydration and chilled my sponge after an initial proof, got beautiful, perfect dough which, after an 8 hour cool rise, gave me this: crumb shot:  so happy.
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Jan 30, 2012 03:50
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| # ¿ Apr 26, 2024 00:06 |
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ARRGGH. I was finally getting good at this, had managed my first successful toss, and on either pizza three or four of the night (they were small) my stone broke! We're moving in 3-4 months, so I'm just going to pick up unglazed quarry tiles as appropriate for whatever oven we have wherever we wind up, but drat, I was looking forward to at least a couple of spring pizza nights.
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Feb 12, 2012 18:06
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