We saved half the dough from our last attempt, and left it in the fridge overnight. We learned two important things. #1, there's no substitute for allowing dough to rise in the fridge for 24 hours. 2, heating the pizza stone to 550, and then cooking for 8 minutes at 425 made the perfect pizza.
My theory is that by refrigerating the dough, the yeast out-gasses co2 at a slower rate, which I would speculate allows it to dissolve more evenly which means loads of tiny bubbles. A soft flaky inside with a nice crunchy crust.
As a result, we have no pictures tonight.
1 comment:
Thank you, that was extremely valuable and interesting...I will be back again to read more on this topic.
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