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TopicRate 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 dont do pizza peels though. i fucked up with one years ago and never want to deal with that mess again. i get a good enough pizza on a pan, and if i want perfect crust i make a deep dish in a cast iron pan.


I had question for you, but you answered it at the end...

...So my second question is, are you Italian?
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