Olga VB
I had to think about this in advance: I was freezing it with a block, and so it would have been a cake.
If you also consider that the bottom is thin I usually make, then it would just break. probably
Or then it would have had to be made thicker.
vedmacck
Olga VBSo I froze a piece - I thought that I would break the bottom after freezing. It turns out to be very subtle. Although I planned to "pancake" so as not to bother at all.
tinaff
Margarita,
just dined on your pizza, and now I hasten to convey to you a huge gratitude from delighted eaters
I am also absolutely delighted: that's it, this recipe ended my long-term search for the perfect dough, hurray!
Thank you for sharing such a treasure
Irina F
Daisy, thank you for the wonderful dough
Pizza dough (slow)
Delicious!
Margit
tinaff, Irina F
Girls, thank you for your appreciation! The recipe is not mine, but still very nice!
Happy New Year, everyone, everyone !!!
vedmacck
Didn't unsubscribe, sorry! It is quite possible to freeze. Delicious and subtle!
Kokoschka
I baked pizza today from this dough. Lovely !!!! It is thin, but at the same time not dry.
I liked it very much, and not a difficult way. Thanks for the recipe!
TatianaSa
The best pizza dough !!! Thank you dear!!!
Mirabel
Tell me please! for 3 pizzas in a Ferrari how much of this dough do you need? one and a half servings?
Helen
caprice23
Thank you for the dough. It's wonderful! Baked from it in Ferrarek. From this amount, 2 pizzas and 1 focaccia were obtained.
Quote: Mirabel
Tell me please! for 3 pizzas in a Ferrari how much of this dough do you need? one and a half servings?
I just got 1 serving. About 240 grams each piece was.
This is such a focaccia
Pizza dough (slow)
Here's a pizza turned out
Pizza dough (slow)
Well, very tasty!
Mirabel
Natasha, gorgeous! just bombing and pizza and focaccia! this dough is great too!
Katko
Excellent dough, added oregano to the dough
Pizza dough (slow)
Pizza dough (slow)
Pizza dough (slow)
Pizza dough (slow)
Rachel
Can I freeze it?
Katko
Rachel, any can be frozen)
Irina F
What is this, all the same, gorgeous dough !!!
I'm getting high from him!)
Ringing crust, bubbles inside, crunch is just super!
And, of course, long-term fermentation is good for him! On almost the fourth day, just a delight!
Pizza dough (slow)
Margot, thanks again!)))
Kapet
The dough is excellent! Today I baked two pizzas on Emile Henry ceramics, in a microwave oven with convection. Sorry for Bonvianism, but Italian pizza sauce, mazzarella and parmesan, Spanish jamon and sausage, and Greek olives - all this could not spoil the taste of the thin buttery substrate, which is the most important thing in pizza ...
Thank you!
Pizza dough (slow)
Pizza dough (slow)

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