Making Pizza at Home/Homemade Pizza

[weinoo]

53 minutes ago, ElsieD said:

@weinoo  Did you use a polish or a levain?  Or the straight method?  Also, his recipe makes a lot of dough.  Did you scale the recipe or make the full recipe?  If you made the full recipe and assuming you don't use all the dough in 2 days, do you freeze the extra?

 

I do the straight dough, and yeah it's a big batch.  When I divide it into 5 balls (about 340 grams each), those go into the fridge in reusable containers that I brush with a little oil or spray with PAM. I find they're good and even better for at least 3 days (developing more flavor), so they end up all getting used.  I'll make focaccia, pan pizza, etc. over the course of the next few days.

 

This is another good source...https://www.seriouseats.com/the-pizza-lab-three-doughs-to-know

 

[rotuts]

@weinoo

 

Excellent ref.

 

Thank you .  Bookmarked .