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Pro tip for making pizza at home: Use a food processor to knead the dough; it will come together quicker and prevent oxidization, resulting in much better flavo
by ahallock 8y ago
Pro tip for making pizza at home: Use a food processor to knead the dough; it will come together quicker and prevent oxidization, resulting in much better flavor in the finished pie. Restaurants make large batches, exposing only a small surface area of the dough.
- shaklee3 8y agoYou should use a stand mixer with a dough attachment if possible. Food processors are very rough on the dough, especially if you use a metal blade. They also can't handle a lot of dough at once without burning out the motor.
- ahallock 8y agoA stand mixer will not yield the best flavor, which was the point of my comment. Here is the original article that tests both: https://slice.seriouseats.com/2010/10/the-pizza-lab-how-to-make-great-new-york-style-pizza.html#comments-121754 https://slice.seriouseats.com/2010/10/the-pizza-lab-how-to-m...
- shaklee3 8y agoInteresting. Maybe that advice only applies to pizza, but America's Test Kitchen, at least for making dough for bread recommends against using a food processor. I usually make dough in fairly large batches, so I don't know if the effect Kenji talks about would have changed anything for me. I've probably made several hundred pizzas at home, and it definitely took a while to perfect the crust.