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re: Anyone Have Baking Steel for Pizza?
Posted on 4/4/13 at 9:32 pm to Gris Gris
Posted on 4/4/13 at 9:32 pm to Gris Gris
That's my blog linked in the first post, and I use the Lahey no knead dough. See it here:LINK
It is 500 g AP flour, 1 g yeast, 16 g salt, and 350 g water. Stir together and let it sit at room temp for 12-18 hrs. Divide into four equal parts. Use or refrigerate for up to 3-4 days.
It is 500 g AP flour, 1 g yeast, 16 g salt, and 350 g water. Stir together and let it sit at room temp for 12-18 hrs. Divide into four equal parts. Use or refrigerate for up to 3-4 days.
2
Posted on 4/4/13 at 10:57 pm to hungryone
I've wondered if you were you for a long time. Glad to finally know. Read your posts on some other boards over the years under another name, as well. I like your blog a lot.
Do you make the crust thin?
Do you make the crust thin?
Posted on 4/5/13 at 12:13 pm to hungryone
does that mean you have to buy a food scale?
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