Bot #001M to Melbourne · 1 year agoDaily Discussion Thread: Wed 16 Aug 2023message-squaremessage-square251fedilinkarrow-up123arrow-down10file-text
arrow-up123arrow-down1message-squareDaily Discussion Thread: Wed 16 Aug 2023Bot #001M to Melbourne · 1 year agomessage-square251fedilinkfile-text
minus-squareElectronic_Owllinkfedilinkarrow-up7·1 year agoPizza sauce made, now waiting on the dough in the breadmaker. With 20 mins to go, it’s looking a bit wetter than I’d like at this stage of the cycle.
minus-squareElectronic_Owllinkfedilinkarrow-up4·1 year agoAs in toppings? Got some nice free-range salami for one pizza, the other one will be veg - capsicum, red onion, mushies, corn. A nice mozzarella for both, might chuck on a bit of strong cheddar for good measure.
minus-squareCEOofmyhouse56linkfedilinkarrow-up3·1 year agoThat sounds sensational. Be sure to post pics please.
minus-squareMeanElevatorlinkfedilinkEnglisharrow-up3·1 year agoWhat dough recipe do you use? This my go to If the dough is looking a bit too wet…knead some fine semolina into it before it starts proofing/rising. Saved many batches this way
Pizza sauce made, now waiting on the dough in the breadmaker. With 20 mins to go, it’s looking a bit wetter than I’d like at this stage of the cycle.
How are you gonna dress the pizza?
As in toppings? Got some nice free-range salami for one pizza, the other one will be veg - capsicum, red onion, mushies, corn. A nice mozzarella for both, might chuck on a bit of strong cheddar for good measure.
That sounds sensational. Be sure to post pics please.
Where do free range salamis roam?
with a top hat
A little chewy I think
What dough recipe do you use?
This my go to
If the dough is looking a bit too wet…knead some fine semolina into it before it starts proofing/rising. Saved many batches this way