4 ms·
I've done fancy dough plenty of times, but mostly just use lazy bread-machine dough these days. It's serviceable same-day—not as good as fancier preparations, b
by yamtaddle 4y ago
I've done fancy dough plenty of times, but mostly just use lazy bread-machine dough these days. It's serviceable same-day—not as good as fancier preparations, but not as far off as one might think—and does also benefit from a night in the fridge, if one thinks to make it the day before. Just have to let it get back up to room temp before cooking, or it won't rise properly. Takes like five minutes of hands-on time, which is all just gathering and measuring the ingredients.
- marcins 4y agoI've pretty much come to this conclusion as well, but I do still often cook the pizzas on my 12" Ooni Karu woodfired mini-oven though.. you don't get the same level of "leopard skin" / micro-bubbles, but it's mostly there. If I have a bit more time, but still relatively lazy, I'll use the stand mixer, but proof in my oven for an hour or two, which has a proofing mode which is basically a low temperature steam oven for a nice warm humid environment.
- hnick 4y agoI've seen at least one preparation hack the yeastiness by pouring a little beer into the same-day mix too.