I have done a focaccia and a small piece of dough to see if I can make bread with the same recipe I'm using for the focaccia . Both dough have almost doubled i
Assuming that you ever saw someone making a pizza out of a dough, you probably noticed that usually they push with quite some energy the dough down and use the
I would like to make frozen pizzas and heat them in the microwave. I understand that to warm in oven would be better but I don't want to use an oven. I want to
I need to store a no yeast dough (water, flour, butter, salt) for verenyky for about 40 hours. What would be the best place: fridge or freezer?
I would like to cook some rolls or bread with the condiments already inside. The condiments that I like range include tomatoes, olives, sliced ham, and bacon. N
I made pan de muerto roughly following this recipe. I put the breads in the oven (made 3), took them out and let them cool completely. Today (the morning after)
I found a good balance between leavening and maturation while using my favourite flour, my oven and my sourdough starter, the only problem is that the whole pro
I made a pizza dough with a recipe containing: 20 ounces of wheat, 2.25 teaspoon of Salt, 1/2 teaspoon of active yeast, 12 ounces water. After a good time of k
I want to make my dough for dinner rolls tonight in my bread maker and bake in the morning. Will this work? Also do I cut and shape before put
I made pizza yesterday and encountered an issue. My dough was not very sticky, it was sliding well when adding flour to the surface. However, after I added to
Is there a reason, besides the beautiful appearance, that cinnamon is added as a swirl instead of added directly to the dough? I heard once that it inhibited th
I wanted to try creating a type of curry filled pastry, but I am curious if there are any good doughs I could utilize that don't need the large waiting times/kn
I made a mistake and put the baking soda in the pretzel dough! Instead of using it for its intended purpose ( Boiling the pretzel dough in it before baking.) It
I've been experimenting with Neapolitan pizza dough(recipe) and what I would call a normal wooden peel(here). I have run into trouble transferring the pizza fro
I made some pizza dough today and only used 1/3 of it. The other portions I decided to put in the freezer to use later on. I froze them before proofing though.
My dough looked great after the first rise. I punched down the dough and formed into long loaves and used a jelly roll pan, not loaf pans. They did not rise fu
During wintertime it is often cold enough in my apartment that proofing takes much longer than in summer. I'd like to use my oven to create a warmer environment
I made some pasta dough this morning and put it in the fridge. When I ran the first batches thru the roller there were some holes in the pasta after it came out
Can a dough of only flour and water stay usable indefinitely (as in between a few days and a few weeks) when stored covered at room temperature? I made a batch
not a cook here. Attempting to make coconut based "pringles". here's my recipe: 3/4 cup coconut blended into essentially coconut butter 3/4 cup coconut flour