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CountScrofula · 41-45, M
Yeah I can't justify a pizza oven but I love making pizza and have a whole method and system for it. High hydration dough whole deal.
I don't have a favourite topping though variety is the spice of life.
I don't have a favourite topping though variety is the spice of life.
SwampFlower · 31-35, F
@CountScrofula color me SHOCKED that you have some extra process for it lmao
MethDozer · M
@CountScrofula Dude try the cast iron dutch oven method I came up with around a campfire sometime. I'm telling you, it's the way man.
CountScrofula · 41-45, M
@SwampFlower The dough is everything bb
SwampFlower · 31-35, F
@CountScrofula recipe ma’am
MethDozer · M
@SwampFlower He's going to go on a tangent abiut how dough recipes are location and elevation dependant
CountScrofula · 41-45, M
@SwampFlower I swear by this cookbook. Every recipe starts with 1000g flour so the ratios all make sense. It's a 70% hydration you ferment overnight in the fridge. Makes five pizzas.
https://www.wpr.org/food/recipe-overnight-straight-pizza-dough-ken-forkish
https://www.wpr.org/food/recipe-overnight-straight-pizza-dough-ken-forkish
SwampFlower · 31-35, F
@CountScrofula ooooh. Looks like a Christmas gift for one of the girls
CountScrofula · 41-45, M
@SwampFlower I'm bad at using my cookbooks. I SWEAR by this one.
SwampFlower · 31-35, F
@CountScrofula I’ll tell her it’s memaw approved






