I am using corn starch. I don't have any scientific proof but the dough just feels more flexible adding some.
Patience is a virtue, I will try to be patient. Thank you for that advice. Definitely have to read up more on the topic of kneading and resting.
I either go for a short rise duration when there is not much time to spare with
- 300 g flour
- 10 g starch
- ~3 g olive oil
- ~100 g water
- 1 yeast cube
- 4 g salt
I shape the pizza directly then let it rest until the oven is preheated which usually takes around 30 minutes.
Or I go for a 2 day dough with a pre dough of
- 100 g flour
- pinch of yeast
- ~100 g water
Which I mix with the remaining
- 200 g flour
- 4 g salt
- ~3 g olive oil
after ~12 hours.
Then I let that rest for another 2 hours. I haven't really worked out a routine yet on the fermentation.
Would you use a similar oven setup to bake pizza as well? I am still struggling with the pizza crust. It usually is too hard or too soft. The dough seems fine but I just can't get a good crust.
Thanks for sharing! A very intriguing recipe will definitely try that out. Currently, I lean more towards using a cast iron pot for a reliable crust since I am fairly new to the backing business.
Würde mich sehr interessieren ob diese PKWs auf dem Land oder in der Stadt zugelassen wurden.
Well, you got me mate. It was my russian accent wasn't it. Next time I will be more subtle. до свидания.
Generation ohne Signatur
Ich glaube die brennenden Wälder sprechen für sich.
rus*ian propaganda
Point me to where the russians support leftists in the western world.