Thursday, November 5, 2015

Mmmm...homemade pan pizza

So, part of the secret to making outstanding pizza dough is to start it early in the morning so that it gets enough time to refrigerate (which makes the dough much easier to handle, for some reason) and allows the yeast flavour to develop. It probably doesn't hurt to bake the whole shebang in the pan that the bacon was cooked in (after the grease was poured out).

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