Quote:
Originally Posted by TimT
If I want to have pizza on Thursday, I start the dough Monday after work.. initial fast rise, the into the fridge.. take the dough out and do four folds..then back in the fridge...
Thursday morning I'll take the dough out, and leave it in a cool spot in the kitchen
Dough is usually perfect then
Za heaven..
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I'll have to bookmark and give this a shot next time. Thanks for the tip! Is there a particular yeast you like to use?