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- Joined Dec 14, 2013
Next you'll have to add plain yogurt to the dough and fry it for a bit , Add your toppings , And bake it off ,
Had to find my notes .Boy howdy Rich, that looks fantastic, John's already talked me into trying refrigerating for 3-5 days, when would you add the yogurt? Can you work the dough flat after frying, I'm a pizza stone guy.
I hear from a local pizza place if they dont let the dough rest atleast over night its tough. Curious how the 3-5 days works.Steve, you have to try it the deep dish pizza had a noticably better taste and diffent consistentcy.
Sue does not like deep dish but she loved that one.
I am going to do a regular crust (just bigger for more leftovers ) tonight and see if it is really from cold proofing.
I have read that most restaurants do this and the timeframe is 3-5 days.
The yogurt is an interesting twist. Did you make a thread on it or just the recipe in this thread?Had to find my notes .
This is a naan bread type of thing . I was just winging it , but looks like I added 4 tbls plain yogurt and 1 tsp baking powder to my regular dough recipe . Liquid was 1 cup warm milk instead of water .
Double rise . I just divided in 3 , but you could spread out bigger . The cook in the pan will make it rise . Has a different crust texture and good chew .
You could halve it next time you make dough , see what you think .
No , no thread . I have a whole folder full of good intent , then miss some final pics . Some day I might just throw the pics I have out there .The yogurt is an interesting twist. Did you make a thread on it or just the recipe in this thread?
I've gone up to 7 . I have a thread on that one .Curious how the 3-5 days works.
Well I just did a regular crust pizza last night (which will get posted soon) that turned out pretty good, but I cooked it longer as it was a monster 16" one vs. the 13-14" ones I have been doing. Was really good but the crust was crispier that the deep dish one I cold fermented (of course as it is way thicker) so not an apples to apples comparison. So the jury is still out, but I am going to keep trying the cold fermentation process and posting the results so stay tuned.I hear from a local pizza place if they dont let the dough rest atleast over night its tough. Curious how the 3-5 days works.
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