Wednesday, 20 April 2016

Basic pizza dough

This is my go-to pizza/flatbread dough recipe when I want a thick soft crust and I have time to let it rise. Sometimes I only leave it for 1/2 hour and it's still just fine: I'll prepare it first, put it somewhere warm while I prepare the other ingredients, and then get on with it. If it affected the result, my stomach never noticed!
As shown below, you can freeze the dough when it's ready, for future use. This is useful if you made more than you need, but thawing takes up to 45 minutes, so it's not really a time-saver. There are other types of dough, producing a thinner crust, that can be ready in mere minutes. I will share them in future posts.

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