![]() ![]() I keep my yeast in the freezer to keep it fresh/dormant. I stir the sugar, yeast and oil into the water with a whisk until everything is dissolved and then I let it sit so the yeast can proof a bit. ![]() If you know dough and recognize something that I can tweak, please do.ġ 1/2-2 TBS salt, mixed in with dry flourĢ 1/2 cups luke warm water (I usually use tap water)Ĥ 1/2 tsp yeast (or 2 of the envelopes, but I buy the bigger jar of yeast) This is my process that I've developed starting from a recipe book and then tweaking my technique. Plus, if there's anyone else out there with a similar quest to refine their homemade pizza dough a little more to their liking, what the heck?īrothers jassybadger and landarc have both helped me out here and there with dough already. I thought I'd put up a thread.you know what? Actually my WIFE suggested I put up a thread about it here to get opinions from others with more experience. I can deal with the 'un-crispiness' of the pies, but I'd like my dough to be a little bit lighter or 'fluffier'. When I have taken the time to cook them on a stone on my kettle at a higher temp, they crisp up nicer on the bottom. I cook them on these 'air bake' cookie sheets that don't burn, but also don't brown the bottom of the crust very well. ![]() I cook pies most of the time in the oven at as high a temp as I can get (500dF). I know part of my issue is my cooking method. I found a pretty common recipe that I use and I like the taste of it, but I'd prefer it to be a little different texture. So I've been making my own pizza dough for a couple of years now. ![]()
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