mraw435 Posted Thursday at 12:04 AM Share Posted Thursday at 12:04 AM (edited) This topic always reminds me of! (apologies if you don't like metal ): Edited Thursday at 12:06 AM by mraw435 1 1 Quote Link to comment Share on other sites More sharing options...
Vice86 Posted Thursday at 05:28 PM Share Posted Thursday at 05:28 PM just leaving this here. Quote Link to comment Share on other sites More sharing options...
Eazy Posted Thursday at 06:18 PM Share Posted Thursday at 06:18 PM 49 minutes ago, Vice86 said: just leaving this here. I dont see pinapple? 1 Quote Link to comment Share on other sites More sharing options...
Vice86 Posted Friday at 07:45 PM Share Posted Friday at 07:45 PM had some leftover dough, because the kids of my son´s kids birthday party werent that much hungry, due to all the halloween sweets they ate all day long. 2 2 Quote Link to comment Share on other sites More sharing options...
Eazy Posted Friday at 11:06 PM Share Posted Friday at 11:06 PM 3 hours ago, Vice86 said: had some leftover dough, because the kids of my son´s kids birthday party werent that much hungry, due to all the halloween sweets they ate all day long. That s awesome, pizza day two days in a row 🔥🔥 I usually make a big batch of dough and split it in 4-5 balls of the same weight then freeze them. It not as flexible unfrozen as it is when fresh but i let rest a bit at room temp and it get good results. 1 Quote Link to comment Share on other sites More sharing options...
Vice86 Posted Friday at 11:10 PM Share Posted Friday at 11:10 PM 2 minutes ago, Eazy said: That s awesome, pizza day two days in a row 🔥🔥 I usually make a big batch of dough and split it in 4-5 balls of the same weight then freeze them. It not as flexible unfrozen as it is when fresh but i let rest a bit at room temp and it get good results. i used to do the same in the past, but i prefer the fresh variant now. fresh is depending... usually i let it ferment for at least 24, but better 48 hours. that way the dough gets a certain softness, and develops a better crust, through the process of the fermentation, which exchanges the starch from the dough, to CO2. 1 1 Quote Link to comment Share on other sites More sharing options...
Peaceman33 Posted Saturday at 06:36 PM Share Posted Saturday at 06:36 PM I always though Pineapple and Pizza? Yuck🤮 until I tried it Yummy😋 delicious 1 Quote Link to comment Share on other sites More sharing options...
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