Homemade Pizza Dough - eviltoast

I need to get some semolina flour to transfer it to the peel, the bottom was a little floury but over all not a shabby lunch.

  • yata@sh.itjust.works
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    1 year ago

    I found that 24-48 hours of fridge fermentation for the dough in that last stage is doing wonders to taste and texture.