My friend Jeri introduced me to a book, Artisan Breads in Five Minutes a Day. The very wet yeasted dough isn't kneaded, and it can be stored in the refrigerator for over a week to be shaped and baked as needed. Yesterday, I used the last of the master dough recipe for pizza, too impatient to make their olive oil pizza dough variation. It will be fun to continue experimenting, but a first attempt provided a wildly puffy result.
Showing posts with label wet dough. Show all posts
Showing posts with label wet dough. Show all posts
Monday, October 18, 2010
Different Kind of Pizza
My friend Jeri introduced me to a book, Artisan Breads in Five Minutes a Day. The very wet yeasted dough isn't kneaded, and it can be stored in the refrigerator for over a week to be shaped and baked as needed. Yesterday, I used the last of the master dough recipe for pizza, too impatient to make their olive oil pizza dough variation. It will be fun to continue experimenting, but a first attempt provided a wildly puffy result.
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