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re: Lucali style pizza on a Pellet grill
Posted on 11/5/23 at 2:53 pm to KosmoCramer
Posted on 11/5/23 at 2:53 pm to KosmoCramer
It was a very cold fridge though. Dough was just a lot more stretchable. It kept its integrity quite well.
Also very low yeast content helps.
Also very low yeast content helps.
1
Posted on 11/5/23 at 3:35 pm to Jack Ruby
I've gone 72 hours for pizza/bread dough but nothing longer.
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