Kenji instructs here to cure the dough. This is done overnight to dry out the dough and make it crispier. Lets say I'm short on time and didn't plan ahead well. Could I cook the flattened dough at a very low temp in the oven for some amount of time to achieve a similar result? Just a random thought I had while I was making the dough earlier today.
by joejoe903
3 Comments
Please try this. I wondered the same thing about just using a dehydrator
Very low heat (100F) in a convection oven?
(In my opinion, tavern style pizza is terrible, so I’m never going to find out)
I tried this recipe recently (as written) and the dough was almost crackery and dried after leaving it out overnight, not leathery as in Kenji’s NYT video. After baking it was still was awesome and exactly the right texture – so could definitely see par baking the dough untopped at a very low temp getting you close enough for success.