The frozen pizza bases are not so good. This is one such pizza base refreshed with additional semolina, a coarser less processed flour similar to corn meal but wheat before it is turned into powder, additional water, fresh commercial yeast for speed, and white all purpose flour to form a double-size dough ball. This is half the amount of dough that resulted from refreshing, the remaining half is proofing in slow motion inside the refrigerator.
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