![]() It should double in size (almost filling the bowl of my Kenwood Chef).ĭust a chopping board with flour, pull the dough out, divide in two, and put each one into its own container (with enough room to double in size again). I normally go a minute or so longer than it takes for the inside of the bowl to clean offĬover the bowl with cling wrap, leave on the counter for a few hours. Slowly pour into your dough while mixing. Tablespoon (or two, we like the taste) of dry yeast I mostly do this by eye these days aside from remembering 330/230:ĭry whisk together, splash olive oil over the top ![]() I use a Kenwood Chef with a dough hook but you could knead it by hand too. Make your own dough for those amazing holey crusts, make your own pizza sauce, don't go crazy on the toppings, and enjoy!įor 2 pizza doughs. ![]() I couldn't even consider buying takeaway pizzas anymore. We use it weekly in summer, and a little less often in winter. I was so keen on getting an Ooni but then thought I'd try this one out and I'm glad I did. The stone gets to about 420 degrees according to my laser thermometer. I'm eating a home made pizza from my Masterpro right now - a leftover dough I made on Saturday and it's even better after a few more days in the fridge.
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