I am looking for a everyday pizza dough that is both chewy and has those crunchy bubbles at the crown. it should have good flavor and can be baked up moderately thin to medium (i suppose super thin/ deep dish is another topic) I want to be able to make a rather sizable batch of 10-15 balls and keep them in the fridge and freezer (or share with sister). how do i store them? parbaked or in balls?
the ones i have made in the past are "ok" - they are more bready but not chewy and bubbly..
we generally get organic unbleached flour from arrowhead mills or the brand with the red barn. I have not tried KArthur or other fancy flours yet, as i use the same flour jar for baking cookies, quickbreads and pancakes etc..
we use a pizza stone and peel with the good o' polenta/cornmeal.
Thank you everyone!
Updated 2 years ago | 14
Updated 2 months ago | 9
Updated 2 months ago | 17
Updated 5 months ago | 12
Updated 12 days ago | 2