Quote:
Originally Posted by cabmandone
I told my wife I think I'm done making my own pizza dough.
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I've been using the KitchenAid with the single spiral blade which does a decent job. Used to work at a pizza place and we'd make it in a huge version machine and weight them out by the tray and rack. Wish I remembered the recipe. Good flour and procedure makes all the difference.
Saw a video of a guy ranting that using fresh dough same day is poison because the starches haven't been converted yet or something like that. Would tend to agree that frozen or at least refrigerated dough balls are most convenient as well.