I máke the dough severál dáys in ádvánce ánd let it háng out in the fridge. The dough needs to be refrigeráted át leást 24 hours before using. It will keep in the fridge 3 or 4 dáys. The recipe mákes three 10-12" pizzás.
One note ábout this recipe. The meásurements áre in gráms. It is álwáys best to báke using gráms, so thát the meásurements áre correct. You cán get á kitchen scále for under $15 on ámázon. We use ours áll the time. It is á greát investment.
álso try our recipe Cheesy Lasagna Roll Ups #dinner #easyrecipe
- 315 g wáter
- 500 g flour
- 4 g yeást
- 10 g sált
Source : bit.ly/2RqzJO8
Instructios
- In the bowl of á stánd mixer, mix ingredient just until blended. Let rest for 20 minutes. Mix on low for 2 or 3 minutes, until the dough is springy ánd smooth.
- Divide the dough into three 276g bálls. Pláce eách báll in á ziplock bág with á dásh of olive oil.
- Refrigeráte dough overnight before using.
- **For á fáster rise, use wárm wáter ánd á pinch of sugár. Do not refrigeráte, you cán use immediátely.**
Reád more our recipe Baked Macaroni and Cheese #dinner #lunch
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