im gonna pretend you didn’t enjoy that slob.
only slop around here is papa johns. i give it too the farmers to feed to their pigs.
they mess up my orders more than domino’s made me a Pepperoni pizza with nothing but bread, sauce an pepperoni.
an that was more then once!
papa johns around here never properly cooks pizza. always either burns or it comes like ice cold.
never said papa johns is the best.
but its better than pizza hut.
plus papa murphys is better.
papa johns is the worst. i would rather eat dumpster food than papa johns.
I find a wetter dough rises better, I kind of add flour in the kneading process.
Kneads Bread
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halp halp. im being kneaded.
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The cheat way is to use self raising flour, its like damper or scone dough, but I usually use dry yeast, olive oil, plain flour and salt for the dough and let it rise for an hour.
Lets bread rest with a blanket for 2 hours
draenei ladies kneading bread hmm…
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your eyes look like theyre staring into my soul.
Though online resources and recipes do suffice, if you are truly interested in better pizza crust production, I recommend Peter Reinhart’s book “American Pie, My Search for the Perfect Pizza” which both details quite a few different crust recipes as well as the journey/research mentioned in the title (I bought it when it came out 20 years ago, but Amazon still carries it). If you want a dough that rises more, there are plenty of seminola-based recipes in the book; however, I almost exclusively make a crust based on the Chicago deep-dish dough recipe in the book (specifically meant to replicate something between Lou Malnatti’s and Pizzeria Uno’s crusts) for a crispier, corn-meal infused dough though I make a dough thicker than the recipe calls for…and not actually deep dish 
(I prefer baking pizzas on pizza screens over baking stones, though that’s with an oven that rated 675° F too, so your mileage my vary). I’m not the biggest fan of Chicago deep-dish-style pizza (Pequod’s is the superior of that type of pizza though…fight me totems), but I do otherwise prefer that type of dough recipe as a basis…
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hisses
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Yeah, but if you’re new and you have to stretch it out into a pizza crust you should start on a lower hydration and work from there.
Less mess/cleanup. And a New York style is on the lower end of hydration anyway.
Some say it’s nice to be kneeded.
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IMPORTANT TOPIC EVERYONE
Does ketchup belong on bratwurst? Or only mustard?
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hey crumpetz would you be interested in joining our muffin shop discord? several waggle thread peoples in here.
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Ok! how do i join
add me on battlenet breadisfunny#1382.
only ketchup no mustard on brats.
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