Оценка 5,0 (3) · 12 ч Combine flour, salt, yeast, and sugar in the bowl of a stand mixer fitted with a dough hook attachment. Whisk to combine. Add water and knead on low speed.

An investigation into the amount of time needed to produce the perfect cold-fermented pizza dough.

Оценка 4,7 (11) · 5 мин A long, cold fermentation allows flavor to develop in the dough, while also letting it relax for maximum extensibility and easy stretching. I've been making ...

22 авг. 2019 г. · I used Kenji's cold fermented pizza dough recipe: 100% flour, 60% water, 1.5% salt, 1% ADY, 1% sugar. Bulk fermented for 13 hours in fridge, ... Kenji's Neapolitan pizza dough : r/seriouseats - Reddit How long to cold ferment kenjis cast iron pizza dough - Reddit Pepperoni Pizza on a 3 Day Cold-Fermented Sourdough Crust! Другие результаты с сайта www.reddit.com

No-knead is the easiest method and coupled with a long cold ferment—that is, a retarded rising period in the refrigerator of at least three days and up to five— ... Basic Neapolitan Pizza Dough · Basic New York Style Pizza

Оценка 4,7 (18) · 58 ч 10 мин Combine flour, salt, and yeast in a large bowl and whisk until homogenous. Add water and incorporate into flour using hands until no dry flour remains on bottom ...

Оценка 5,0 (18) · 31 ч 15 мин This 72 hour pizza dough recipe uses the technique of cold fermenting your pizza dough, which allows for more complex texture and flavor.

The answer is pretty simple. You can freeze a homemade dough at essentially any point in the process and it'll work just fine.

6 дек. 2020 г. · This recipe definitely benefits from at least a 24-hour cold ferment. Baking it several hours after making the dough like the recipe states will ...