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hendricius / pizza-dough

This recipe is dedicated to helping you make the best possible pizza dough for Neapolitan pizza.
https://pizza-calculator.the-bread-code.io/
MIT License
3.49k stars 185 forks source link

Major rework of the recipe #54

Closed hendricius closed 2 years ago

hendricius commented 4 years ago

I have been busy experimenting with pizza and found a few good ideas to simplify/enhance the recipe.

image

  1. I will change the shaping of the dough balls part.
  2. I am going to remove the olive oil part.
  3. Instead I suggest to cover each of the dough balls with a small bowl.
  4. This simplifies the final step, where you can then just take the dough ball without much work and shape it into your desired pizza.

Not sure when I have the time, but just a quick heads up. Happy baking everyone.

NelTdS commented 4 years ago

Have you tried making a dough with 70% hydration? Of course, it depends on one's individual taste, but after testing different hydration levels, I much prefer the structure of a 70% hydration dough. However, handling becomes a bit more difficult, as the dough gets softer and stickier.

hendricius commented 2 years ago

Fixed in https://github.com/hendricius/pizza-dough/pull/97