4 ms·

I buy pizza, but make mostly make my own. Try making your dough a day or two ahead of time and put it in the fridge until you need it. It will taste better, les

I buy pizza, but make mostly make my own. Try making your dough a day or two ahead of time and put it in the fridge until you need it. It will taste better, less yeasty as quick breads tend to be. It also means you can throw some together at whatever hour suits you and have it ready to go for another day. I've tried it with many dough recipes and they always turn out better. You don't have to go to this extreme, but it gives you an idea: http://www.bakingsteel.com/blog/72-hour-pizza-dough http://www.bakingsteel.com/blog/72-hour-pizza-dough

maxerickson 9y ago
In the American vernacular, "quick bread" is a bread made with some leavening other than yeast. I'd also say that a short rise dough recipe barely has any flavor from the yeast. Sitting in the fridge adds flavor.
throwaway2016a 9y ago
It's a trade off for my poor planning. The recipe I put actually comes out well, still better than fast food pizza and pretty close to the mom & pop pizza places. But yeah, if I had better planning and time management I would let it rise :)