The chef, and part owner, provided these pizza tips:
-Add dry ingredients to wet for effective mixing.
-A well made dough will not stick to the mixing bowl.
-To knead the dough, roll the outsides in, this will create an outside layer that will prevent the carbon dioxide, released from the sugar-eating yeast, from exiting. This provides well-risen dough.
-Don't toss and spin the dough in the air. This causes air pockets.
-For crispy pepperoni place on top of cheese and for chewy, place underneath.
For months of anticipation, our pizzas were rather delicious. Just see for yourself.
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