- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Pizza Dough
Posted on 1/10/24 at 7:14 pm to KosmoCramer
Posted on 1/10/24 at 7:14 pm to KosmoCramer
quote:
If you want a book for homemade pizza doughs, I suggest The Elements of Pizza by Ken Forkish. 48 hour fermentation in the fridge is the sweet spot in my opinion to build a great flavor and a nice dough to work with.
I agree
1
Posted on 1/10/24 at 7:34 pm to armytiger96
quote:
I agree
The next step after that, that isn’t talked about much is adding the 20 minute autolyse at the beginning after you mix just your flour and water before you add the rest of the ingredients.
This post was edited on 1/10/24 at 7:35 pm
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News