![]() ![]() At high altitude, though, that rise can go a little crazier than we want it to, so in order to slow things down, find a cool spot. Conventional wisdom says to let any yeast dough rest and rise in a warm-ish environment. This lets both the gluten and the flavor really start to develop during the initial fermentation process. The mixer method is, of course, less messy, but sometimes it’s really satisfying to sink your fingers into the flour and form a pleasingly squishy dough with just your hands.Įither way, once the dough comes together, let it rest a good 15 minutes. You can form the dough with a bread hook attachment on your mixer, or your hands – your choice. We are thin-crust fans in my house, but I do loooove that chew, so I use a 50/50 mix of 00 and all-purpose flour to strike the right balance of crispy/pliable. Without going into how it all works, just know that 00 flour helps produce a thin, crispy crust with a modest chew. Traditionally, pizza is made with all or some Tipo 00 flour (the number refers to the fineness of the grind think powdered sugar versus granulated). Each bite features a light, crisp exterior that shatters delightfully between your teeth before giving way to a satisfying chewy center. It’s like eating the world’s best crusty french bread for dinner (hello, lover). In really good pizza, the crust almost always takes center stage. If you’ve been to a really good pizza restaurant, you know why this feels like a travesty. The crust is too often dry, almost cardboard-y, and tasteless. High Altitude Pizza Dough: your answer to crappy take-out pizza!Ĭrappy take-out pizza abounds in the mountains. ![]()
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