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I make pizza dough a lot, but I've noticed a weird phenomenon that's probably because I'm doing something stupid and I'm hoping a bread nerd can explain it to me. Here's my basic recipe: ~3c all purpose flour 1/2 tsp sugar 1 tsp salt 2 tsp active dry yeast + 1.5c warm water 1 tbsp olive oil I add wet to dry, knead it until it's a good dough, and then let it rise for 1 to 2 hours, form it into the proper shape by tossing/rolling it, and topping+baking it @ 350*F for ~18 minutes. It's pretty springy and makes a nice thick crust, but it never gets very crispy like I would hope pizza dough does and it tastes pretty much like white bread. EXCEPT I usually make a double batch and freeze half of it for later in the week. The dough that I freeze, I thaw the day of and do the exact same thing and it turns out exactly how I want it (still a thick crust, but golden brown + crispy on the outside and with a nice slightly-sourdough-ish flavor.) I know that some of that is likely a result of letting the risen dough sit around for longer albeit in the freezer, but I'm not sure why the dough is so much better after a freeze/thaw cycle. The obvious solution is to just do this everytime, but I'm guessing there's some cool bread trick I'm not aware of that can save me the trouble/time of freezing and thawing dough everytime I want to make a pizza. In addition, if any goons have a nice thick pizza dough recipe, I'm all ears 
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Oct 24, 2015 02:03
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| # ¿ Apr 26, 2024 05:34 |
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