Pizza: Difference between revisions
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[https://www.seriouseats.com/jim-laheys-pizza-bianca-recipe by Caroline Russock 5/4/19 serious eats] | [https://www.seriouseats.com/jim-laheys-pizza-bianca-recipe by Caroline Russock 5/4/19 serious eats] | ||
Beginning nine to twelve hours before you plan on baking, the dough comes together, sitting and fermenting until just about doubled in size. The super sticky dough is then divided into two portions and allowed to rise again for an hour or two. When you're ready to bake and your oven is preheated and blazing hot, the dough is shaped, dimpled with your fingertips, sprinkled with rosemary, and slid onto a pizza stone. | Beginning nine to twelve hours before you plan on baking, the dough comes together, sitting and fermenting until just about doubled in size. The super sticky dough is then divided into two portions and allowed to rise again for an hour or two. When you're ready to bake and your oven is preheated and blazing hot, the dough is shaped, dimpled with your fingertips, sprinkled with rosemary, and slid onto a pizza stone. | ||
=====Pizza Recipes===== | |||
[https://www.seriouseats.com/pizza-recipes-5117816 by serious eats] | |||
Our crisp, crunchy, chewy, and cheesy pizza recipes include everything from classic Neapolitan and New York pies to Sicilian and Detroit-style. | |||
