Pie shot below
Stolen from a YouTuber called Bake with Jack. The only things I changed are dusting with corn flour and using an inverted cast iron skillet instead of a pizza stone.
This batch was made from frozen dough balls, which was the real test for me. It’s a very wet dough, but amazingly pliant.
Making a good dough from scratch is surprisingly easy is use roughly 2 cups of flour with 1 cup of water that is about 108 f with about 2 teaspoons of yeast . Add alittle salt , sugar and olive oil mix it together in a ball and let rise for at least 2 hours but I would recommend 4 or more . Comes out looking like the pizza I posted here yesterday.
The only things I changed are dusting with corn flour and using an inverted cast iron skillet instead of a pizza stone.
Sounds like a great idea. My experience with pizza stones is that they add very little of the ‘brick oven’ effect, even when pre-heated a long time. Pizza steels seem like the way to go for the average oven.
Btw, since corn flour / corn meal doesn’t add much taste, I’ve thought about using poppy or sesame seeds to do the job, some things which might add nice flavor. But maybe I’m wrong and they’d burn…
jacks “no kneed, but lots of folding, and really a bit of kneading, innit” pizza dough?
Man, we need a /r/breadit equivalent on Lemmy.
can i have some
