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

  • Thassodar@lemm.eeOP
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    1 year ago

    I’ve been experimenting with AP flour, bread flour, instant yeast, and “pizza” yeast. This one was bread flour with pizza yeast and, compared to the instant yeast balls I made, it was definitely more loose and concerning when I was trying to shape the pie.

    What you can’t see since this was the last dough ball we had: after putting down the sauce and mozzarella/aged parm mixed cheese, we put bacon bits, THEN pepperoni, THEN grated parmesan reggiano on top. It was amazing 🤩

    • 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.