▲ 333 ▼ Homemade Pizza Dough (lemmy.one) submitted 3 years ago by khoplex@lemmy.one to c/foodporn@lemmy.world 27 comments fedilink hide all child comments I need to get some semolina flour to transfer it to the peel, the bottom was a little floury but over all not a shabby lunch.
[–] yata@sh.itjust.works 3 points 3 years ago I found that 24-48 hours of fridge fermentation for the dough in that last stage is doing wonders to taste and texture. permalink fedilink source parent
