Been making pizza for 3-4 weeks from scratch, this is the latest one!

  • earlgrey0@sh.itjust.works
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    1 year ago

    Heck yeah that last pizza sounds awesome! Haven’t used the “pizza” yeast but I have noticed a real difference with bread flour. The bread flour is a bit more elastic when shaping, it is easier to get to larger pies without tearing the dough. I have noticed that if you let it get too warm it gets really loose lol. I hope you enjoy your pizza journey, it’s a lot of trial and error. Tasty trial and error.