Pizza failure - again

Yes it does affect the flavour but it’s mostly to give the yeast time to convert sugar into CO² and make the dough more airy, in turn you get big air bubbles during the cooking which makes the dough lighter.

Thanks all. Lots of things to try.

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And lots of pizzas to eat :pizza::drooling_face:

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Dont forget the time to develop the gluten into a pliable dough.

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I dont care about the shape, it is the taste.

I invited the all the Hameau (6 people) for pizzas at 18:00 on Saturday as I was lighting the four à bois. One person said he could not attend as he is a gendarme reserviste and was on duty. At 18:00 4 gendarmes arrived.

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