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
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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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