Fermented Pizza Dough

…working the way they should is to break into the dough, after the rise, with a spatula or large spoon.…

…time is ripe for Quick Beer Pizza Crust. Here's an ingredient I always turn to when making pizza…

…simple adjustment? Extending the dough’s rest from less than 24 hours to a full 72 hours. Why is this…

…plus the barest amount of added crunch in the crust.  I like to use it in pizza crust as well as bread.…

…the dough has smoothed out? It's the miracle of fermentation! Divide the dough in half, and…

…a recipe for very wet dough that we suspected would exceed the pan's capacity. Spectacular success! We…

…all things bread, scoring is something that gets easier with practice. Gradually you'll develop a sense for how …

…its long fermentation during the dough stage. Additionally, the bran in whole wheat flour softens…

…tips – and a crouton recipe! 2. Gluten-Free Pizza Crust Traditional pizza is rolled out and…

…degree of sourness in sourdough bread has more to do with how the dough is prepared than how sour the…

…cheese, ice cream, pickles, and pasta sauce – so even before it became his vocation, Dad always baked. (Back…

…dough for several hours, or overnight. If you've kneaded the dough in a stand mixer, form it into…

…you need to measure out all your ingredients in one place.  Thanks a million Susan! This dough can be…

…sticky, shaggy dough. Then knead for 5 minutes or so, using an electric mixer or bread machine. Or knead…

…also help prevent sticking. Knead until the dough feels relatively smooth and strong, although still…

…amount of dough and put it in a bathtub to rise. If you got in, would you rise with the dough? I…

…do. Sure, it provides the perfect warm, moist environment for rising loaves, rolls, and even a 12" pizza.…

…the dough workable. The dough in this recipe is about 85% hydration (weight of the water divided…

…decided if added tenderness is your goal, here are some rules of the road, gleaned over many hours of test…