Quick DoughOct 05, 2015Posted by Chef BartPrint
What happens when you are missing an ingredient or two? What if you do not have the time you need to make your dough? This week’s pizza cooking presented me with just that challenge. No “00” flour. Not ideal, but I used all-purpose flour. Not enough time to work though my preferred dough, I used instant yeast, skipped hydrating the yeast and autolyse steps, crossed my fingers and hoped for the best.