moebis.com

Perfect Pizza at Home

Ok, I’ve been at this for a long time. I had an old bread recipe that I used for everything from white bread to pizza dough. I’ve been doing this for the last 13 years and I’ve nailed every aspect of homemade pizza, except for the dough itself. Well, that has finally changed. While perusing the net, I found several recipes, and I was looking for something close to the crispiness and inner chewiness of the pizza I had in Rome and Milan. Where my recipe always called for lard or shortening and 2 tablespoons of sugar, hot water, wait an hour punch down, wait another hour and then roll out dough. They kept saying don’t use sugar, if you have to use a fat or oil use olive oil and use very cold water. There is no need to let it rise, like in my old recipe. It does something better then just rising while waiting in the fridge for 12-24 hours. (more…)