doublepepperoni [none/use name] to food • 4 years agoIt took a pan, but I've finally achieved a properly cooked crispy bottom on my pizzaimagemessage-square18 fedilinkarrow-up169file-text
arrow-up169imageIt took a pan, but I've finally achieved a properly cooked crispy bottom on my pizzadoublepepperoni [none/use name] to food • 4 years agomessage-square18 Commentsfedilinkfile-text
minus-squareThe_word_of_dog [he/him]cakehexbear3·edit-24 years agoYo what's that crust recipe looks rad as heck. I started dabbling in cast iron pizza last week and I can confirm the crispness link
minus-squaredoublepepperoni [none/use name]hexagonhexbear4·edit-24 years ago ~7 dl flour (The flour I use is marketed as "Pizza Flour" and is a mixture of durum and regular wheat flour) 2.8 to 3 dl water ~1 tbsp salt ~2tbsp sugar 4-5 grams of dried yeast 1dl=0,422675 Cup (US) This recipe will make two pizzas The key here is letting the dough rise for 48-72 hours in the fridge link
minus-squareThe_word_of_dog [he/him]cakehexbear2·4 years agoNice, similar to mine but I think my flour game is lacking. Been thinking about making a swap and this post confirms it. Thanks link
Yo what's that crust recipe looks rad as heck.
I started dabbling in cast iron pizza last week and I can confirm the crispness
1dl=0,422675 Cup (US)
This recipe will make two pizzas
The key here is letting the dough rise for 48-72 hours in the fridge
Nice, similar to mine but I think my flour game is lacking. Been thinking about making a swap and this post confirms it. Thanks