 Re: Yeast Quantity
Sounds like it is worth a try, I really like the idea of little kneeding. (I need a new mixer for one thing and am also recovering from shoulder surgery - with the other scheduled for next month).
My question, what if you don't have the luxury of making the dough 3 days in advance? Most of my pizza time is Sat or Sun, with a lot of traveling during the week. At best I usually only get to make dough the night before. I've tried freezing the originally posted dough recipe, I've found it to be pretty good for about 2 weeks in the freezer.
Can this recipe be frozen with good results? or better yet, can the 3 days be cut back to 1 or 2?
RT |