Question of the Day - Saturday, July 6th, 2024

[azurbanclucker]

When I first decided to make pizza it was dinner time, so I searched for quick pizza crust recipes I could whip up right away. Everyone loved it so I've never bothered looking up any others. Takes me about 20 minutes, and half that time is spent waiting for the yeast to get nice and bubbly in the sugar water before mixing in the flour, oil, and salt. I'm guessing the proofed recipes probably taste better or something? Even so, I think I'll never try one - I like the quick and easy method too much.

It's all subjective to taste of course. Proofing allows the fermentation process to continue right up to cooking after the dough is shaped to it's final form. This lets it get a lighter, fluffier texture as the outgassing leaves tiny voids in the dough.

So basically,
Mix
Rise
Punch down
shape
proof
top and bake.

 

[CCsGarden]

It's all subjective to taste of course. Proofing allows the fermentation process to continue right up to cooking after the dough is shaped to it's final form. This lets it get a lighter, fluffier texture as the outgassing leaves tiny voids in the dough.

So basically,
Mix
Rise
Punch down
shape
proof
top and bake.

 

[azurbanclucker]

 

[sourland]

Yes

 

[The Moonshiner]

No, but I have no reason to.

 

[5Australorpasaures]

Wife worked in a Pizza shop, I don't have to know.