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Walk Away posted:Also, you can save lots of time by portioning and freezing your dough I've got a really stupid question on this - do I freeze the dough immediately after kneading, or after letting it rise? I sort of suspect the cold will kill off the yeast so I should store after rising but have no idea if that's actually right.
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Nov 21, 2011 22:23
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| # ¿ Apr 30, 2024 15:37 |
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Ah cool, I'll freeze it risen then since I'm lazy  . Cheers guys!
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Nov 22, 2011 00:59
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Plus measuring by weight is actually easier than measuring by volume - chuck stuff in the bowl, hit Tare, chuck the next batch of stuff in. Nicer than using three measuring cups to get 2 3/4 cup .
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Jan 3, 2012 09:43
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FogHelmut posted:I go the simple route with my pizza sauce This is exactly what I do, but I add half a ball of mozzerella. Having some cheese in the sauce is nice .It's great cause you just chuck everything into the blender, pulse it a few times and your sauce it's ready to go. It'll cook just fine on the pizza.
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Jan 6, 2012 21:25
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Khachapuri work really well too (and are amazing)
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Oct 22, 2023 21:05
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Ooh awesome! Congrats 
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Mar 22, 2024 18:49
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| # ¿ Apr 30, 2024 15:37 |
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It's pretty easy to move about yeah - the carrying case is excellent and makes it super easy to move around,at least for our little 12. Although if you're sticking it in a car you might want to seperate the chimney, it's a bit of an awkward shape to fit otherwise.
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Mar 31, 2024 17:14
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