Please help my Pizza questions! I’m new
I am new to pizza-making and I want to make restaurant style Italian pizza (not the doughy pizza from dominoes). Here are my questions:
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Why would we wet/activate yeast in warm water before adding to the flour or can I add it straight to the dough mixture? What is the difference?
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Why do some recipes add sugar and why do some not? Should I be adding it to make the nice Italian style pizza?
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Why do some recipes add oil and some not? Should I be adding it to make the nice Italian style pizza?
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I want to make my dough 24 hours before so should I cover the dough with damp cloth for 2 hours to rise and then wrap in cling film and place in fridge for tomorrow ORRR should I cover the dough with damp cloth for the whole 24 hours and just leave it outside?
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Do I need to oil the dough or cover it with damp cloth and place in fridge for tomorrow?
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What type of mozzarella cheese is best for my pizza
I’m so confused. Please help!!!
bon appetit
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