sooo, i’ve been trying to get better at doughs, but specifically pizza dough! this was my first time using 00 flour and kept in the fridge for 4 days
this afternoon when i pulled the dough to come to room temperature it was dry. so so so so dry. i guess i didn’t properly close my proofing box, i was so mad and sad!
i found a few videos online on how to remedy this issue and was so hopeless. i found a few tips but ultimately accepted defeat and fully intended on just ordering pizza and calling it quits. but part of me really wanted to test the methods, in case something happens like this again and hypothetically could be saved.
this is the outcome after bake – is it my best pizza? absolutely not, but it still tastes great and got the job done – which is way more rewarding because i hate food waste. so, cheers!
by probably_boredd
8 Comments
I’d eat that, for sure.
I spray my doughs with pan spray, cover them with plastic wrap and then cover them with the lid, it also helps them maintain their shape when they rise into each other. I’m retired now and I run a pizza truck out of my front yard, it’s a great time all summer.
Thats why you need a favourite pair of stretchy sweatpants for bread-making days.
Felt that in my SOUL 😂
I’ll help you eat them while you practice 😁
That’s okay just workout harder at the gym.
Make America Grate Again
Stop Using Preshredded Cheese
I practice pizza making once per week. Four medium-large pies at a time.
What helped me out with “the flop” was increasing my pizza stone/steel thickness. If anything my zaa is to stiff now