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Reply to "Which prepared dough ball do you like for pizza?"
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[quote=Anonymous][quote=Anonymous]Flour. Salt. Yeast. Water enough to make the dough rather wet. Stir (no need to knead), then cover with plastic wrap and leave alone for 4ish hours. Done. (If you make a lot, divide and put half in freezer.)[/quote] That’s the worst recipe I’ve ever seen, you’re doing nothing whatsoever to activate the gluten into long strands, and without longstrands of gluten there’s nothing to trap the air into pockets which is what creates fluffiness, so it’ll rise but then it’ll just deflate. You need to knead it for a half an hour (in a stand mixer obviously). [/quote]
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