Made some dough for the first time with a recipe I found on the internet back in 2022. I think I let it rise too long as it has a funky taste. Not quite sour but that’s the best way I can describe it. Obviously the sauce was in a jar but didn’t wanna mess up two things at once.
Just found this place so hopefully going to try out some of the chemistry instructions here.
Yeah, that would be a good description. I didn’t use any fancy yeast, just one of the Flishmann(sp?) packets.
I over cooked the crust a little bit before toppings so the edges were pretty tough but it was pretty good in the middle.
All in all I learned quite a bit. I think my next one will be more akin to a NYC pie. I like thinner but airy crust. I don’t think I can match the flavor tho. I’ve heard it requires the water from the city to come close but I won’t know till I try.
Thank you!