You are reading a single comment by @salad and its replies.
Click here to read the full conversation.
London Fixed Gear and Single-Speed is a community of predominantly fixed gear and single-speed cyclists in and around London, UK.
This site is supported almost exclusively by donations. Please consider donating a small amount regularly.
@salad
I enjoy making pizza for myself & family / friends for some years now; always sticked to a 'classic' dough recipe -
cup of warm water, 1/2 cube yeast, bit of sugar, salt & olive oil, mixed with flour using a fork until dough is smooth and non-sticky on the outside, put in warm place for at least an hour to rise (?), and there you go.
It's good, but basically it was kind of annoying to roll the dough out most of the time,
it kept contracting, and you had to put some effort into roll out / stretch the dough to the desired size.
Also it did savour of yeast too much for my taste (though we often did combat this with insane amounts of garlic in the sauce).
This week I tried a different method for the first time;
no sugar, no oil, way more, cold water, way less yeast, and way more time to rise (24h to 5 days) in a cold place.
It's really good if you have the time. If people are interested I'll post it up.