posted on Sep, 4 2014 @ 06:48 PM
I spent 4 years in restaurant management of an Italian food / pizza place, the dough was made daily by hand and I taught the chefs how to make the
dough, the proving, portioning etc and each chef, although following the recipe made different dough and I could tell each from the other, I would
know who made the dough for that day just from looking. Everybody has their own baking 'signature', a unique way that shows in the product.
I do bake at home, breads including pizza and other things, pastries, cakes, biscuits etc. simple ingredients baked well can be amazingly
My fav pizza dough is a simple dough made with good, strong bread flour, organic is best IMO for flavour, live or instant yeast with a teaspoon of
sugar, plenty of salt, some pepper, and decently warm water, it is an important variable when using instant yeast, decent olive oil though used after
mixing the dough for shaping or drizzling, salted minced garlic mixed with butter spread on top and optional cheese, best baked on a stone in a wood
fired or very hot oven.
edit on 4-9-2014 by theabsolutetruth because: (no reason given)