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Topic | Rate these 3 pizzas I made for lunch today |
SiO4 07/23/21 12:38:50 PM #17: | monkmith posted... periodically i make a bunch of bread dough, rip it into loaf/pizza crust portions, smash it flat in separate bags, and freeze it. i've found it works really well if you use extra yeast and dont give it time to bulk proof, means the yeast doesn't play out before you freeze it and the dough will rise nicely later on. if i know i'll need a portion i pop it in the fridge for at least 24 hours before using it. I had question for you, but you answered it at the end... ...So my second question is, are you Italian? --- "Whatever the reason you're on Mars, I'm glad you're there, and I wish I was with you." ~Carl Sagan. Currently playing: Flight Simulator X.~PC ... Copied to Clipboard! |
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