Pizza Club - test pizza flyover

this week I made a new batch of sauce & dough which has been proofing, so far for about 36 hours in the fridge. It will be best after for 72 hours. The prolonged fermentation of the slow rise develops the dough's structure, allowing it to be easily hand stretched to a super thin base. Hand stretching keeps the air inside, so that when it cooks, the carbon dioxide inflates the cornicione, or edge. The slow rise also enables starches to transform into sugars giving the cornicione a color that goes from golden brown to the deep bronze of a '70s tan. It tastes great, it's a crust you want to eat.

Category:

Science & Technology

Tags:

• Pizza
• dough
• crust